Piri-piri chicken and slaw
A zesty Portuguese-inspired piri-piri roast chicken with a crisp, tangy slaw—spicy, smoky and bright, perfect for sharing.
Servings
4
Difficulty
Easy
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Ingredients
marinade
- 1.5 kg chicken
- 3 pcs red chilli
- 2 cloves garlic
- 1 tsp ginger
- 1 tsp dried oregano
- 1 tsp coriander
- 1 tsp paprika
- 2 tbsp red wine vinegar
- 2 tbsp oil
slaw
- 1 pcs red onion
- 2 pcs carrot
- 1 pcs beetroot
- 4 pcs cabbage leaves
- 2 tbsp mayonnaise
- 2 tbsp greek yogurt
- 2 tbsp red wine vinegar
- 1 tsp cumin seeds
Directions
- Whizz together all of the marinade ingredients in a small food processor.
- Rub the marinade onto the chicken and leave for 1 hour at room temperature.
- Heat the oven to 190C (fan 170C) gas 5.
- Put the chicken in a roasting tray and cook for 1 hour 20 minutes.
- Rest the chicken under loose foil for 20 minutes.
- While the chicken is resting, mix together the slaw ingredients and season.
- Serve the chicken with slaw, fries and condiments.