Directions
- 1Cut the chicken through the backbone.
- 2Season the chicken with salt and black pepper. Massage it in.
- 3Leave the chicken in the fridge to dry brine for a few hours.
- 4Make 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.
- 5Marinate the chicken with the peri peri marinade. Make sure it goes under the skin as well.
- 6Let this marinate for an hour.
- 7Lightly oil a grill pan and heat it on medium-high.
- 8Grill the chicken for two to three minutes on each side to get nice grill marks.
- 9Remove the chicken and place it in a bowl with the remaining marinade.
- 10Place the chicken in a preheated oven at 230 degrees Celcius for 15 minutes. Reduce the temperature to 210 degrees Celcius for another hour.
- 11For the spicy rice, thinly slice one onion and finely chop five garlic cloves.
- 12Roughly chop one tomato and a mix of red and green peppers.
- 13Heat a wok on medium-high. Add oil. Sauté the onion and garlic till golden brown.
- 14Add the tomato and peppers. Sauté lightly.
- 15Add spices such as red chili powder, cumin, paprika, turmeric, and salt. Give it a mix and cook till fragrant.
- 16Add water to prevent burning. Bring it to a simmer.
- 17Add the soaked and cleaned basmati rice. Mix.
- 18Cook 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.
- 19For the olives, mix olives, chopped coriander and chives, olive oil, harissa and honey.
- 20Plate up the chicken with spicy rice, olives and coleslaw.
Ingredients
- 1.5 kg whole chicken
- 1 tsp salt
- 1 tsp black pepper
- 1 small onion
- 7 garlic cloves
- 1 lemon
- 7 peri peri chilies
- 2 mexican serrano chilies
- 1 tbsp tomato paste
- 1.5 tbsp paprika
- 1 tbsp oregano
- 2 tsp sugar
- 2 tsp salt
- 2 tbsp vinegar
- 5 tbsp water
- 7 tbsp oil
- 1 onion
- 5 garlic cloves
- 1 tomato
- 1 red pepper
- 1 green pepper
- 3 whole chilies
- 7 tbsp oil
- 2 tsp red chilli powder
- 1 tsp cumin
- 2 tsp paprika
- 1 tsp turmeric
- 2 cups basmati rice
- 2.5 cups water
- 1 cup olives
- 15 g coriander
- 10 g chives
- 1 tbsp olive oil
- 1 tbsp harissa
- 1 tbsp honey
Equipment
knifescissorsblendergrill panbaking traywokkitchen towel
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