This Piri Piri Chicken is my favourite, go-to dinner recipe when I'm feeling uninspired. It's so full of flavour, and looks so beautiful when it's served, that it almost doesn't seem right that it's so easy to prepare. Not that I'm complaining!
Whether you're after a wonderful weeknight dinner, or you're entertaining a crowd, this Piri Piri Chicken will suit any occasion. And the added bonus? The leftovers are delicious! I love it torn up in a sandwich, sprinkled through a salad, or used as a topping on pizza.
Place the chicken in a large roasting tin with some oil. For the marinade place the chillies, garlic, ginger, oregano, coriander, paprika, vinegar and oil in a mixing bowl and blitz 10 Sec. / Speed 10. Spread it all over the chicken and leave to marinade ideally for 1 hour but you can cook it straight away.
Preheat the oven to 190°C / 170°C Fan / Gas Mark 5. Once hot, place the chicken in the oven and cook 1.5 hours.
Meanwhile, to make the slaw, clean the mixing bowl.
Add the red onion, carrots, beetroot, yoghurt, red wine vinegar, cumin seeds, mustard, honey, pepper and salt to the mixing bowl and blitz 3 Sec. / Speed 5. Check if it is chopped enough for you and transfer into a bowl. Add the gem lettuce and give it a good stir. Refrigerate until needed.
Cook the chips in the bottom of the oven.
Cover the chicken in foil and leave to rest. Alternatively you can also place it in a large Thermi Servebowl and leave to rest in there.
Serve the chicken with the chips and slaw.