Piri-piri chicken and slaw — a whole chicken marinated in fiery chilli, garlic and paprika, roasted until juicy, and served with a fresh, crunchy beetroot-and-carrot slaw.
- 1.5kg Chicken
- 3 chopped Red Chilli
- 2 cloves Garlic
- 1 tsp Ginger
- 1 tsp Dried Oregano
- 1 tsp Coriander
- 1 tsp Paprika
- 2 tbs Oil
- 1 sliced Red Onions
- 2 Carrots
- 1 Beetroot
- 4 leaves Cabbage
- 2 tbs Mayonnaise
- 2 tbs Greek Yogurt
- 2 tbs Red Wine Vinegar
- 1 tsp Cumin Seeds
Video
Preparation
- Whizz together all 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, then rest under loose foil for 20 minutes. While the chicken rests, mix together the slaw ingredients and season. Serve the chicken with the slaw, fries and condiments.
