Piri-piri chicken and slaw

3 steps · 22 min total

1. 01

   Make the Marinade and Marinate Chicken

   Combine the red chilli, garlic, ginger, dried oregano, coriander, paprika, red wine vinegar, and oil in a small food processor and whizz until smooth. Rub this spicy mixture all over the chicken, then let it sit for 1 hour at room temperature to absorb the flavors.
2. 02

   Roast the Chicken

   Preheat your oven to 190°C (or 170°C fan / gas mark 5). Transfer the marinated chicken to a roasting tray and cook for 1 hour 20 minutes, until the juices run clear when you pierce the thickest part.
3. 03

   Rest Chicken and Make Slaw

   Once cooked, remove the chicken from the oven and tent it loosely with foil; let it rest for 20 minutes. While the chicken rests, combine the sliced red onions, grated carrots, grated beetroot, shredded cabbage, mayonnaise, Greek yogurt, red wine vinegar, and cumin seeds in a large bowl. Mix well and season to taste. Serve the rested chicken alongside the slaw, with fries and any other condiments you like.