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Piri-Piri Chicken and Slaw

Portuguese · Dinner · Easy

Piri-Piri Chicken and Slaw

Total
3 hr
Prep
1 hr 40 min
Serves
4
Calories
650
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Chile, garlic and vinegar season a whole roast chicken, served with a crunchy beet, carrot and cabbage slaw to cool the heat.

A sharp chile paste seasons the skin and juices of piri-piri chicken and slaw, giving the roast plenty of heat without a sticky glaze. The cool vegetable slaw adds crunch and a little sweetness from grated beet and carrot.

Marinate the bird in the refrigerator and roast it breast-side up. Mix the slaw while the chicken rests so the cabbage keeps its bite and the dressing stays thick.

SpicyTangySavoryComfort FoodWeeknightGluten-freeNut-freeHigh-protein

Method

  1. Blend red chiles, garlic, ginger, dried oregano, ground coriander, paprika, 2 tbsp red wine vinegar, olive oil and 3/4 tsp salt into a rough paste. Pat the whole chicken dry, coat with the paste and refrigerate for .

  2. Heat the oven to 375°F (190°C). Place the chicken breast-side up in a roasting pan. Roast for , until the thickest breast and thigh reach 165°F, checking without touching bone. Tent loosely with foil if the skin darkens too quickly.

  3. Move the chicken to a board and rest for . Meanwhile, whisk mayonnaise, greek yogurt, the remaining vinegar and salt, black pepper and cumin seeds in a large bowl.

  4. Add red onion, carrots, beet and green cabbage to the dressing and toss until coated. Carve the rested chicken and serve with the slaw and roasting juices.

Forkue tips

  • Remove the chile seeds before blending if you want gentler heat; the vinegar and spices will still give the skin plenty of character.

Storing and reheating

Refrigerate carved chicken and slaw in separate containers for up to 3 days. Reheat chicken covered at 350°F with its juices until hot; serve slaw cold and stir before spooning out.

Kitchen gear

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Nutrition per serving, estimated

650Calories
53gProtein
17gCarbs
41gFat

Piri-Piri Chicken and Slaw: FAQ

Can I use chicken pieces?

Yes. Bone-in thighs and drumsticks work well. Start checking sooner than a whole bird and roast until each piece reaches 165°F.

Can I make the slaw ahead?

Yes. Shred the vegetables and mix the dressing separately a day ahead, then combine shortly before serving for the best crunch.

How do I store and reheat Piri-Piri Chicken and Slaw?

Refrigerate carved chicken and slaw in separate containers for up to 3 days. Reheat chicken covered at 350°F with its juices until hot; serve slaw cold and stir before spooning out.

How long does Piri-Piri Chicken and Slaw take?

About 3 hr in total: 1 hr 40 min prep and 1 hr 20 min cooking.

What do I need to make Piri-Piri Chicken and Slaw?

The key ingredients are whole chicken, red chiles, garlic, ginger, dried oregano and ground coriander, plus pantry basics.

Any tips for Piri-Piri Chicken and Slaw?

Remove the chile seeds before blending if you want gentler heat; the vinegar and spices will still give the skin plenty of character.

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