Who doesn't love Piri Piri chicken!? Make your own from scratch in no time. Served with two salads to make a flavour combination that has to be tried to be believed.
45 Minutes. 571 Calories.
2 free range chicken Maryland’s
1 long red chilli
1 clove of garlic
2 sprigs oregano
1 teaspoon paprika
1 1/2 whole-egg mayonnaise
1 tablespoon wholegrain mustard
2 medium sized gherkins
1 naval orange
1 small red onion
3 sprigs coriander
Preheat the oven to 200ºC on fan bake.
In a blender, blend the chilli, garlic, oregano, paprika and just enough olive oil to create a paste. In a large mixing bowl combine the chicken and the marinade. Mix well to coat and set to one side.
Sear chicken & cook
Heat a non-stick pan on a medium heat with a tablespoon of olive oil. Sear both sides of the chicken until golden brown approx. 4 min each side. Transfer chicken to a roasting tray, and roast in the oven for 30 minutes on 200ºC.
Make the kumara & orange salads
While the chicken is roasting. Peel and cut Kumara into a 1cm pieces. Place kumara in a saucepan and cover with cold water. Place on high heat, bring to boil and cook until just tender and strain. Let it cool. While the kumara is cooking, peal and segment the orange. Remove the pith and membrane (white parts). Thinly slice a small quantity (to your taste) of the red onion and combine in a bowl with roughly chopped coriander, salt and pepper and a little olive oil. Toss just before serving. Once the kumara has cooled quarter and slice gherkins and combine with the kumara, mayonnaise and wholegrain mustard.
Plate the salads side by side next to your Peri Peri chicken.
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