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Piri piri chicken
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Total Time:
1 hour 15 minutes
"Spiced roast chicken with flavorful salsa and crispy potato wedges."
Ingredients:
  • 1.3 kg free-range chicken
  • 3 sprigs of fresh thyme
  • 4 cloves of garlic
  • 1 teaspoon sweet smoked paprika
  • olive oil
  • 2 red onions
  • 4 ripe mixed-colour tomatoes
  • 6 fresh mixed-colour chillies
  • red wine vinegar
  • extra virgin olive oil
  • 750 g sweet potatoes
  • 1 teaspoon smoked paprika
  • 2 tablespoons fine semolina
  • 1 x 200 g jar of pickled jalapeños
  • 1 bunch of fresh coriander
Instructions:
  • Carefully halve the chicken along the backbone. Use a pestle and mortar to crush thyme leaves, 1 garlic clove, paprika, and sea salt. Mix in 2 tablespoons of olive oil to make a paste. Rub the marinade all over the chicken, ensuring every part is coated. Marinate in the fridge for at least 2 hours, preferably overnight. Preheat the oven to 180ºC/350ºF/gas 4 when ready to cook. Grill onions, tomatoes, chillies, and garlic on a hot griddle until charred. Peel the garlic and onions and blend with red wine vinegar, olive oil, and water to make a smooth sauce. Season to taste. Sear the marinated chicken in a hot pan, then transfer to a roasting tray and roast for 45 minutes. Toss sweet potato wedges with paprika, semolina, salt, pepper, and olive oil. Bake until tender and crisp. Blend jalapeños, pickling juice, coriander, and olive oil to make salsa. Serve the roast chicken with piri piri sauce, sweet potato wedges, and jalapeño salsa.

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