Recipes
Peckham Heat Chicken Thighs 🔥
Serves 4–6
A rich, warming one pan chicken dish packed with flavour.
Ingredients
- 8 chicken thighs
- Peckham Heat 18 Spice Rub
- 5cm piece fresh ginger, grated
- 6 garlic cloves, grated
- 3 spring onions, finely sliced
- 2 tbsp soy sauce
- 1 can coconut milk (400ml)
- 1 can chopped tomatoes (400g)
- 1 vegetable stock cube dissolved in 200ml hot water
- Juice of 1 orange
- 1 tbsp Peckham Heat Scotch Bonnet Hot Honey
- Peckham Heat Heat Booster (optional)
- Peckham Heat Lime & Scotch Bonnet Finisher Salt
- Fresh coriander, to serve
Method
1. Preheat your oven to 175°C.
2. Wash your chicken in water. Trim any excess skin from the chicken thighs and season generously with Peckham Heat No Burn Spice Rub.
3. Place the chicken thighs skin-side down in a roasting dish.
4. Add the grated ginger, garlic and spring onions.
5. Pour in the soy sauce, coconut milk, chopped tomatoes and stock.
6. Add the Orange juice.
7. If you like extra heat, add a sprinkle of Heat Booster before cooking.
8. Cook for 30 minutes.
9. Turn the chicken over and drizzel the Peckham Heat Hot Honey every the Chrick thighs. Cook for a further 20 minutes, or until the chicken is cooked through and the skin is golden.
10. Remove from the oven and finish with fresh coriander and a sprinkle of Lime & Scotch Bonnet Finisher Salt.
Peckham Heat Tip
The Heat Booster, Hot Honey and Finsihing Salt is optional. Add it before cooking or serve it at the table so everyone can dial up their own Peckham Heat depending on how much spice they can handle.
Serve with Rice & Peas or Sweet Potaotes, Cold slaw, Greens (broccoli) and Humous.
Inspired by Rye Lane. Built for flavour.
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Peckham Heat Coconut & Lemongrass Salmon 🔥
Serves 6
A light but flavour-packed salmon dish with coconut milk, lemongrass, sweet roasted tomatoes and the warmth of Peckham Heat No Burn Spice Rub.
Ingredients
- 6 salmon fillets
- 2 tbsp Peckham Heat No Burn Spice Rub
- 2 whole lemongrass stalks
- 1 lemon, cut into quarters
- 24 cherry tomatoes
- 4 spring onions, sliced
- 1 can coconut milk (400ml)
- 2 tbsp soy sauce
- A few sprigs of fresh thyme
- Peckham Heat Lime & Scotch Bonnet Finisher Salt, to serve
Method
1. Preheat your oven to 175°C.
2. Place the salmon fillets in a roasting dish and season evenly with the Peckham Heat No Burn Spice Rub.
3. Add the whole lemongrass stalks, cherry tomatoes, spring onions and thyme.
4. Squeeze the juice from the lemon quarters over the salmon, then place the squeezed lemon pieces into the roasting dish.
5. Pour over the coconut milk and soy sauce.
6. Roast for 20–25 minutes, checking after 20 minutes.
7. The dish is ready when the tomatoes have started to shrivel and the salmon flakes easily with a fork.
8. Finish with a light sprinkle of Peckham Heat Lime & Scotch Bonnet Finisher Salt before serving.
Serving Suggestion
Serve with fluffy basmati rice and steamed broccoli to soak up the fragrant coconut sauce.
Inspired by Rye Lane. Built for flavour.