PERI PERI CHICKEN RECIPES

Steps:

• 1. Using a sharp knife, carefully cut the chicken in half along the backbone.
  2. Pick the thyme leaves into a pestle and mortar, peel and add 1 garlic clove, then add the paprika and a pinch of sea salt. Bash to a paste, then muddle in 2 tablespoons of olive oil.
  3. Rub the marinade all over the chicken, making sure to get into all the nooks and crannies. Cover and place in the fridge to marinate for at least 2 hours, preferably overnight.
  4. When you’re ready to cook, preheat the oven to 180ºC/350ºF/gas 4. Place a large griddle pan over a high heat.
  5. Quarter the unpeeled onions and halve any larger tomatoes, then place on the hot griddle with the chillies and the remaining unpeeled garlic cloves. Grill for 5 to 10 minutes, or until charred all over, turning regularly.
  6. Remove the garlic skins and peel the onions, then add all the vegetables to a food processor with a splash of red wine vinegar and a good lug of extra virgin olive oil. Blitz until smooth, then add a splash of water to loosen, if needed. Season to taste.
  7. Return the griddle pan to a high heat, add the marinated chicken and sear all over for 8 to 10 minutes, turning regularly. Transfer to a roasting tray, then pop in the hot oven for 45 minutes, or until cooked through.
  8. Meanwhile, cut the sweet potatoes into rough 2cm wedges. Toss with the paprika, semolina, a small pinch of salt and black pepper and a lug of olive oil.
  9. Spread the wedges out on 2 large baking trays, then place in the oven for 25 to 30 minutes, or until tender and crisp.
  10. To make the jalapeño salsa, drain and add the jalapeños to a food processor with a splash of the pickling juice. Tear in the coriander (stalks and all) and add a splash of extra virgin olive oil. Blitz well until smooth.
  11. Serve the roast chicken with your piri piri sauce, sweet potato wedges and a little jalapeño salsa.

Steps:

• Remove the chicken’s backbone by using a pair of kitchen scissors. Turn it over and flatten it down to spread the chicken out as much as possible.
• Blend together all of the marinade ingredients in a food processor and spread half of it over the chicken.
• Cover and marinate in the fridge for at least 3 hours or overnight.
• Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until the thickest part of the thigh is 75°C. Once the chicken is cooked through, allow to rest for 10 minutes before serving.
• Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce.
• Use as a dip for your chicken or mix some into mayonnaise or hummus!
• To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic powder and white pepper into your chips!
• Enjoy!