Piri-Piri Chicken and Slaw

What you need

Ingredients

Measured for 5 servings.

• 1500 gChicken
• 45 gRed Chilli
• 10 gGarlic
• 5 gGinger
• 5 gDried Oregano
• 1 gCoriander
• 2 gPaprika
• 30 mlRed Wine Vinegar
• 30 mlOil
• 120 gRed Onions
• 2 pcs (approx. 160 g)Carrots
• 1 pcs (approx. 100 g)Beetroot

Make it

Method

1. 01

   Weigh and prepare all ingredients for Piri-Piri Chicken and Slaw: 1500 g Chicken, 45 g Red Chilli, 10 g Garlic, 5 g Ginger, 5 g Dried Oregano, 1 g Coriander, 2 g Paprika, 30 ml Red Wine Vinegar, 30 ml Oil, 120 g Red Onions, 2 pcs (approx. 160 g) Carrots, 1 pcs (approx. 100 g) Beetroot. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat the oven to 200°C. Lightly oil an ovenproof dish and arrange Chicken with the remaining ingredients in an even layer.

3. 03

   Bake on the middle rack for about 40 minutes. The centre should be hot and the top lightly coloured; rest filled dishes for 5 minutes before cutting.

4. 04

   Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.

5. 05

   Divide Piri-Piri Chicken and Slaw into 5 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.