Make piri-piri in advance. In a 1-gallon zip-lock bag combine flour and kosher salt and blend well. Add the chicken thighs and coat them evenly. Place a large skillet over medium-high heat. Add olive oil and then place the coated chicken thighs skin-side down in the preheated oil. Brown them for 3-4 minutes. Remove chicken from skillet and set aside. To the skillet add diced onion, garlic and 1 teaspoon of prepared piri-piri. Stir mixture to blend. Add chicken stock to the skillet and stir to blend. Place browned chicken on top of mixture, uncovered, and bake 30 minutes at 350 degrees. When chicken is done, plate individually and spoon over the piri-piri pan sauce. Garnish with lemon wedges. Fantastic served over rice.

Piri-Piri

1 cup Pure olive oil
2 fresh Jalapeño or serrano chilies, whole, stem removed
1 fresh Poblano, roasted whole, stem removed
1½ tsp. Crushed red chilies
½ tsp. Salt
¼ tsp. Cracked black pepper
5 each Peeled garlic cloves

Combine all the ingredients in a saucepot. Gently simmer for 5 minutes. Remove from heat and let cook. Place in a food processor and then transfer to a small container. Seal tightly and store in the refrigerator.