# Peri Peri Chicken with Spicy Rice, Olives and Coleslaw

This recipe shows how to make peri peri chicken with spicy rice, olives and coleslaw.

- Servings: 5 servings
- Total time: 100 min
- Cuisine: Indian
- Category: Salad
- Language: en

## 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

## Instructions

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

## Equipment

- knife
- scissors
- blender
- grill pan
- baking tray
- wok
- kitchen towel

## Source

- Original video: https://youtu.be/9e1GNh7qhac?feature=shared
- Recipe page: https://www.cliprecipe.com/recipe/8739291c-945d-417d-a355-3ad1df918e9e
- Extracted: 2025-01-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt