PORTUGUESE-STYLE PIRI PIRI ROAST CHICKEN WITH CORN AND COLESLAW
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Instructions
Step 1
1
Preheat the oven to 220C/200C Fan/Gas 7.
2
On a foil-lined baking tray, rub the piri piri sauce all over the chicken.
3
Roast for 20 mins then reduce the heat to 190C/170C Fan/Gas 5. Continue to cook for 1 hr 10 mins or follow cooking duration on the back of the pack. Baste the chicken with the juices from the tray every 15 mins. Test it’s cooked through by pushing a skewer into the thickest part of the leg and seeing if the juices run clear.
4
When it’s done, remove from the oven, cover with foil and leave to rest for 20 mins.
5
Meanwhile, mix the piri piri seasoning and oil of choice together and rub over the sweetcorn.
6
Heat a griddle or frying pan over a high heat. Cut the sweetcorn cobs in half and add the sweetcorn to the pan. Fry until charred and the kernels have softened.
7
Make the coleslaw. Put 150g white cabbage, finely shredded, 1 large carrot, peeled and finely grated, 1 red onion, sliced, and 1tbsp chopped coriander in a large salad bowl. Toss together until the vegetables are evenly coated.
8
Pull the chicken meat off the bone, shred with a fork and, for extra succulence, drizzle with juices from the tray. Serve with the sweetcorn and coleslaw on the side.
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