Paul Ainsworth served up a tasty peri peri chicken tray bake with basil coriander and feta chese on This Morning.

The ingredients for the piri piri sauce are: 100ml olive oil, 120g diced white onion, 2 tbsp dried oregano, 2 large garlic cloves grated fine, 3 tsp dried chilli flakes, 2 red chillies chopped, 30g dark soft brown sugar, 1 tsp hot smoked paprika, 70g sherry vinegar, 300g roasted sliced red peppers, 1 lemon zest and juice, 10g Franks hot sauce, 15g fresh coriander, Salt and pepper for seasoning.

For the chicken: 1 whole spatchcock chicken, marinated in 3 tablespoons of piri piri sauce, 350g tinned chopped pomodoro tomatoes, 1 tbsp dried oregano, 300g fresh cherry or plum tomatoes, halved, 1 large red pepper, de-seeded and thinly sliced, 1 large yellow pepper, de-seeded and thinly sliced, 4 sprigs of thyme, 250g cooking chorizo, cut into 2cm pieces, 300g cooked and sliced new potatoes (lightly simmered in salted water until just tender), ½ bunch coriander, lightly chopped, ½ bunch basil, roughly chopped or torn, 100g feta, diced, Finely grated zest of 1 lemon, Finely grated zest of 1 lime, 5 pickled chilies, cut into thick slices and Salt and pepper for seasoning.

For the piri piri mayonnaise: 200g plain mayonnaise, 30g piri piri sauce, ½ lime zest and juice and ½ lemon zest.

See more chicken recipes in the book titled: Chicken Recipes Cookbook available from Amazon now.