Simon Rimmer served up a tasty piri piri chicken casserole on today’s episode of Sunday Brunch.

The ingredients are: 1kg chicken thighs, boneless, 1 thinly sliced onion, 200g barley, 4 chopped carrots, 4 sticks chopped celery, 1ltr chicken stock and 100g sweet corn (tinned).

For the Piri Sauce: 100ml olive oil, 6 cloves garlic, 3 red chillies, 3 bay leaves, 15g paprika and 1 mango.

Garnish with parsley, serve with crusty bread.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.