Piri-Piri Chicken and Slaw
Juicy whole chicken marinated in a fiery piri-piri blend of chilli, garlic and smoked paprika, then roasted to perfection. Served alongside a vibrant, creamy slaw with beetroot, carrot and cumin.
Ingredients
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Chickenβ 1.5 kg None
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Oilβ 27.2 g π§ 29.6 ml π₯ 2 tbsp
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Cabbageβ 600 g ΒΎ pcs
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Mayonnaiseβ 28.1 g π§ 29.6 ml π₯ 2 tbsp
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Carrotsβ 160 g π₯ 2 pcs
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Red Onionsβ 150 g π§ 1 pcs
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Red Chilliβ 135 g πΆοΈ 3 pcs
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Beetrootβ 100 g π« 1 pcs
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Greek Yogurtβ 29.6 g π§ 29.6 ml π₯ 2 tbsp
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Garlicβ 10 g π§ 2 pcs
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Cumin Seedsβ 2.5 g 1ΒΌ pcs
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Gingerβ 2.5 g ΒΌ pcs
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Paprikaβ 2.5 g ΒΎ pcs
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Dried Oreganoβ 2.5 g π§ 4.9 ml π₯ 1 tsp
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Red Wine Vinegarβ 29.6 g π§ 29.6 ml π₯ 2 tbsp
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Red Wine Vinegarβ 29.6 g π§ 29.6 ml π₯ 2 tbsp
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Corianderβ 4.4 g β pcs
Total nutrition
2920 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Whizz together the red chillies, garlic, ginger, dried oregano, coriander, paprika, 30 ml red wine vinegar and 30 ml oil in a small food processor until a smooth marinade forms. Rub the marinade all over the 1.5 kg chicken and leave to marinate for 1 hour at room temperature.
- Heat the oven to 190Β°C (fan 170Β°C / gas mark 5). Place the chicken in a roasting tray and roast for 1 hour 20 minutes, until the juices run clear. Remove from the oven, cover loosely with foil and leave to rest for 20 minutes.
- While the chicken is resting, prepare the slaw. Thinly slice the red onion, grate or julienne the 2 carrots and 1 beetroot, and shred the 4 cabbage leaves. Combine the vegetables with 30 ml mayonnaise, 30 ml Greek yogurt, 30 ml red wine vinegar and 1 tsp cumin seeds. Season well with salt and pepper and toss to coat.
- Carve the rested chicken and serve alongside the slaw, with fries and your choice of condiments.
Source:
TheMealDB
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