Peri Peri Chicken with Spicy Rice, Olives and Coleslaw

100 mins
Serves 5
youtube.com

Directions

  1. 1Cut the chicken through the backbone.
  2. 2Cut the chicken through the backbone.
  3. 3Cut the chicken through the backbone.
  4. 4Season the chicken with salt and black pepper. Massage it in.
  5. 5Season the chicken with salt and black pepper. Massage it in.
  6. 6Season the chicken with salt and black pepper. Massage it in.
  7. 7Leave the chicken in the fridge to dry brine for a few hours.
  8. 8Leave the chicken in the fridge to dry brine for a few hours.
  9. 9Leave the chicken in the fridge to dry brine for a few hours.
  10. 10Make the marinade by blending a small onion, seven garlic cloves, one lemon, seven peri peri chilies, two Mexican Serrano chilies, one tbsp tomato paste, 1.5 tbsp paprika, one tbsp oregano, two tsp sugar, two tsp salt, two tbsp vinegar, five tbsp water and seven tbsp oil.
  11. 11Make the marinade by blending a small onion, seven garlic cloves, one lemon, seven peri peri chilies, two Mexican Serrano chilies, one tbsp tomato paste, 1.5 tbsp paprika, one tbsp oregano, two tsp sugar, two tsp salt, two tbsp vinegar, five tbsp water and seven tbsp oil.
  12. 12Make the marinade by blending a small onion, seven garlic cloves, one lemon, seven peri peri chilies, two Mexican Serrano chilies, one tbsp tomato paste, 1.5 tbsp paprika, one tbsp oregano, two tsp sugar, two tsp salt, two tbsp vinegar, five tbsp water and seven tbsp oil.
  13. 13Marinate the chicken with the peri peri marinade. Make sure it goes under the skin as well.
  14. 14Marinate the chicken with the peri peri marinade. Make sure it goes under the skin as well.
  15. 15Marinate the chicken with the peri peri marinade. Make sure it goes under the skin as well.
  16. 16Let this marinate for an hour.
  17. 17Let this marinate for an hour.
  18. 18Let this marinate for an hour.
  19. 19Lightly oil a grill pan and heat it on medium-high.
  20. 20Lightly oil a grill pan and heat it on medium-high.
  21. 21Lightly oil a grill pan and heat it on medium-high.
  22. 22Grill the chicken for two to three minutes on each side to get nice grill marks.
  23. 23Grill the chicken for two to three minutes on each side to get nice grill marks.
  24. 24Grill the chicken for two to three minutes on each side to get nice grill marks.
  25. 25Remove the chicken and place it in a bowl with the remaining marinade.
  26. 26Remove the chicken and place it in a bowl with the remaining marinade.
  27. 27Remove the chicken and place it in a bowl with the remaining marinade.
  28. 28Place the chicken in a preheated oven at 230 degrees Celcius for 15 minutes. Reduce the temperature to 210 degrees Celcius for another hour.
  29. 29Place the chicken in a preheated oven at 230 degrees Celcius for 15 minutes. Reduce the temperature to 210 degrees Celcius for another hour.
  30. 30Place the chicken in a preheated oven at 230 degrees Celcius for 15 minutes. Reduce the temperature to 210 degrees Celcius for another hour.
  31. 31For the spicy rice, thinly slice one onion and finely chop five garlic cloves.
  32. 32For the spicy rice, thinly slice one onion and finely chop five garlic cloves.
  33. 33For the spicy rice, thinly slice one onion and finely chop five garlic cloves.
  34. 34Roughly chop one tomato and a mix of red and green peppers.
  35. 35Roughly chop one tomato and a mix of red and green peppers.
  36. 36Roughly chop one tomato and a mix of red and green peppers.
  37. 37Heat a wok on medium-high. Add oil. Sauté the onion and garlic till golden brown.
  38. 38Heat a wok on medium-high. Add oil. Sauté the onion and garlic till golden brown.
  39. 39Heat a wok on medium-high. Add oil. Sauté the onion and garlic till golden brown.
  40. 40Add the tomato and peppers. Sauté lightly.
  41. 41Add the tomato and peppers. Sauté lightly.
  42. 42Add the tomato and peppers. Sauté lightly.
  43. 43Add spices such as red chili powder, cumin, paprika, turmeric, and salt. Give it a mix and cook till fragrant.
  44. 44Add spices such as red chili powder, cumin, paprika, turmeric, and salt. Give it a mix and cook till fragrant.
  45. 45Add spices such as red chili powder, cumin, paprika, turmeric, and salt. Give it a mix and cook till fragrant.
  46. 46Add water to prevent burning. Bring it to a simmer.
  47. 47Add water to prevent burning. Bring it to a simmer.
  48. 48Add water to prevent burning. Bring it to a simmer.
  49. 49Add the soaked and cleaned basmati rice. Mix.
  50. 50Add the soaked and cleaned basmati rice. Mix.
  51. 51Add the soaked and cleaned basmati rice. Mix.
  52. 52Cook until there is some water left on top, turn the heat to low, and let it steam with a lid on for 13-15 minutes.
  53. 53Cook until there is some water left on top, turn the heat to low, and let it steam with a lid on for 13-15 minutes.
  54. 54Cook until there is some water left on top, turn the heat to low, and let it steam with a lid on for 13-15 minutes.
  55. 55For the olives, mix olives, chopped coriander and chives, olive oil, harissa and honey.
  56. 56For the olives, mix olives, chopped coriander and chives, olive oil, harissa and honey.
  57. 57For the olives, mix olives, chopped coriander and chives, olive oil, harissa and honey.
  58. 58Plate up the chicken with spicy rice, olives and coleslaw.
  59. 59Plate up the chicken with spicy rice, olives and coleslaw.
  60. 60Plate up the chicken with spicy rice, olives and coleslaw.

Ingredients

  • 1.5 kg whole chicken
  • 1.5 kg whole chicken
  • 1.5 kg whole chicken
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 small onion
  • 1 small onion
  • 1 small onion
  • 7 garlic cloves
  • 7 garlic cloves
  • 7 garlic cloves
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 7 peri peri chilies
  • 7 peri peri chilies
  • 7 peri peri chilies
  • 2 mexican serrano chilies
  • 2 mexican serrano chilies
  • 2 mexican serrano chilies
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1.5 tbsp paprika
  • 1.5 tbsp paprika
  • 1.5 tbsp paprika
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 2 tsp sugar
  • 2 tsp sugar
  • 2 tsp sugar
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 2 tbsp vinegar
  • 2 tbsp vinegar
  • 2 tbsp vinegar
  • 5 tbsp water
  • 5 tbsp water
  • 5 tbsp water
  • 7 tbsp oil
  • 7 tbsp oil
  • 7 tbsp oil
  • 1 onion
  • 1 onion
  • 1 onion
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 1 tomato
  • 1 tomato
  • 1 tomato
  • 1 red pepper
  • 1 red pepper
  • 1 red pepper
  • 1 green pepper
  • 1 green pepper
  • 1 green pepper
  • 3 whole chilies
  • 3 whole chilies
  • 3 whole chilies
  • 7 tbsp oil
  • 7 tbsp oil
  • 7 tbsp oil
  • 2 tsp red chilli powder
  • 2 tsp red chilli powder
  • 2 tsp red chilli powder
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp paprika
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 2 cups basmati rice
  • 2 cups basmati rice
  • 2 cups basmati rice
  • 2.5 cups water
  • 2.5 cups water
  • 2.5 cups water
  • 1 cup olives
  • 1 cup olives
  • 1 cup olives
  • 15 g coriander
  • 15 g coriander
  • 15 g coriander
  • 10 g chives
  • 10 g chives
  • 10 g chives
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp harissa
  • 1 tbsp harissa
  • 1 tbsp harissa
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey

Equipment

knifescissorsblendergrill panbaking traywokkitchen towel