Peri Peri Chicken
- serving for 2
- 1.5-2 hours
- oven, blender
For Peri Peri Chicken
Ingredient
whole free range chicken 1 pc
Peri Peri Sauce
red chillis 2 pc
garlic 8 cloves
shallots 2 pc
roasted peppers 1 jar
paprika 1 tbsp
dried oregano 1 tbsp
sherry vinegar 1 tbsp
lemon juice 1 pc
olive oil 6 tbsp
salt & pepper
For Coleslaw
Ingredient
white cabbage finely sliced 0.25 pc
red onion finely sliced 1 pc
carrots grated 2 pc
flat parsley chopped 1 handful
Sauce & Seasoning
mayonnaise 5-6 tbsp
wholegrain mustard 2 tsp
lemon juice 0.5 pc
salt & pepper
Directions
Finely slice cabbage and onion, grate carrot, chop parsley
Mix the vegetables with mayo, mustard and lemon juice then season to taste
Butterfly chicken
Blend peri peri sauce and marinade for at least 0.5 hours
Roast chicken at 180c for 15 mins or until colored then cover with foil for 30 mins until cooked and rest
Principles
/
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Peri Peri: a blend of African bird’s eye chili
- Roast chicken time: ~20 mins/500 g/ 180c with fan
credit to chefthombateman