Piri-Piri Chicken and Slaw

What you need

Ingredients

Measured for 5 servings.

• 1.5 kg (≈900 g edible meat)Whole Chicken
• 45 gRed Chilli
• 10 gGarlic
• 5 gGinger
• 5 gdried oregano
• 2 gGround Coriander
• 2 gPaprika
• 30 mlRed Wine Vinegar
• 30 mlRapeseed Oil
• 120 gRed Onions
• 2 pcs (approx. 160 g)Carrots
• 1 pcs (approx. 100 g)Beetroot
• 160 gCabbage
• 30 gMayonnaise
• 30 gPlain Yogurt

Make it

Method

1. 01

   Blend the measured 45 g red chillies, 10 g garlic, 5 g ginger, 5 g oregano, 2 g ground coriander, 2 g paprika and 30 ml red wine vinegar with 15 ml of the rapeseed oil. Rub over the 1.5 kg whole chicken, including under loose skin; cover and refrigerate for at least 30 minutes. Keep all raw-chicken utensils away from the slaw vegetables.

2. 02

   Preheat the oven to 190°C conventional (170°C fan). Put the bird in a shallow roasting tray and roast for about 75–85 minutes, basting once. Check the thickest part of both breast and thigh without touching bone; continue roasting if either is below 74°C. Transfer to a clean board and rest loosely covered for 15 minutes before carving.

3. 03

   While the chicken rests, finely shred 160 g cabbage, 160 g peeled carrots, 100 g peeled raw beetroot and 120 g red onion. Toss with the measured 30 g mayonnaise, 30 g plain yogurt and remaining 15 ml rapeseed oil. Carve the bird, discard bones and skin, and divide about 900 g edible meat plus slaw into five portions. The edible yield varies with the bird; the nutrition label counts the measured ingredients, including all the oil, and is only an estimate.