Portuguese · Chicken
Piri-piri chicken and slaw
Portuguese-style roasted chicken marinated in spicy piri-piri sauce with chilies and garlic, served with fresh cabbage slaw. This fiery dish requires marinating time but delivers intense heat and flavor balanced by cooling, crunchy slaw.
The Method
Instructions
First things first, let's get that vibrant piri piri marinade going. Grab a small food processor and toss in all the marinade ingredients , this usually means your garlic, ginger, paprika, cumin seeds, dried oregano, red chilli, oil, and a splash of something tangy like red wine vinegar. Give it a good whizz until everything blends into a beautifully fragrant, slightly spicy sauce that smells amazing and gets you excited for what's next.
Now, take your chicken and give it a generous rub all over with this marinade. Don't be shy , make sure every nook and cranny is coated so those flavors really sink in. Once the chicken is well covered, leave it out at room temperature for about an hour. This step is great not just for flavor but it helps the chicken cook more evenly later on. Plus, it gives you time to start thinking about the delicious slaw that's coming up.
While the chicken is soaking up all those spices, go ahead and preheat your oven to 190C (that's fan 170C or gas mark 5 ). We want a nice hot oven to get that skin crispy and golden. Next, place your marinated chicken into a roasting tray , if you have anything oven safe to lift it a bit off the bottom, even better, but this isn't essential.
Pop the chicken into the oven and let it roast for about 1 hour and 20 minutes . This slow and steady cooking will ensure the chicken is tender and juicy inside, with a good char on the outside. While it's cooking, your kitchen will start to smell like a little bit of Portugal, which is always a win.
Once the chicken is perfectly cooked, take it out and cover it loosely with some foil. Let it rest for about 20 minutes . This resting time is super important because it lets the juices redistribute, making every bite moist and flavorful. It's the perfect moment to throw together your crunchy slaw.
For the slaw, simply mix together your shredded beetroot, cabbage, carrots, and red onions with a good handful of fresh coriander. Dress it with a blend of Greek yogurt and mayonnaise , this keeps it creamy but fresh , and season with salt and pepper to your taste. The tang from the yogurt and mayo will balance beautifully with the spicy chicken.
Finally, serve up your juicy piri piri chicken alongside the crisp and colorful slaw, some crispy fries, and any other condiments you love. Don't forget to spoon some extra marinade over the top if you have any left. Enjoy the feast and maybe a little celebration of flavors with every bite!
Now, take your chicken and give it a generous rub all over with this marinade. Don't be shy , make sure every nook and cranny is coated so those flavors really sink in. Once the chicken is well covered, leave it out at room temperature for about an hour. This step is great not just for flavor but it helps the chicken cook more evenly later on. Plus, it gives you time to start thinking about the delicious slaw that's coming up.
While the chicken is soaking up all those spices, go ahead and preheat your oven to 190C (that's fan 170C or gas mark 5 ). We want a nice hot oven to get that skin crispy and golden. Next, place your marinated chicken into a roasting tray , if you have anything oven safe to lift it a bit off the bottom, even better, but this isn't essential.
Pop the chicken into the oven and let it roast for about 1 hour and 20 minutes . This slow and steady cooking will ensure the chicken is tender and juicy inside, with a good char on the outside. While it's cooking, your kitchen will start to smell like a little bit of Portugal, which is always a win.
Once the chicken is perfectly cooked, take it out and cover it loosely with some foil. Let it rest for about 20 minutes . This resting time is super important because it lets the juices redistribute, making every bite moist and flavorful. It's the perfect moment to throw together your crunchy slaw.
For the slaw, simply mix together your shredded beetroot, cabbage, carrots, and red onions with a good handful of fresh coriander. Dress it with a blend of Greek yogurt and mayonnaise , this keeps it creamy but fresh , and season with salt and pepper to your taste. The tang from the yogurt and mayo will balance beautifully with the spicy chicken.
Finally, serve up your juicy piri piri chicken alongside the crisp and colorful slaw, some crispy fries, and any other condiments you love. Don't forget to spoon some extra marinade over the top if you have any left. Enjoy the feast and maybe a little celebration of flavors with every bite!
Pairs Well With
