Piri-piri chicken and slaw

Method4 steps

1. 1

   Step 1: Roughly chop the chillies; peel and roughly chop the garlic (2) and three-centimetre ginger piece. Blend all these with the oregano, ground coriander (1 tsp), unsmoked paprika (1 tsp), only the two tablespoons marinade vinegar and all the groundnut oil (2 tbsp). Rub the complete blended marinade over the whole raw chicken (1.5 kg) without washing the bird. Cover and marinate in the refrigerator for one hour, keeping it separate from the slaw and clean serving ingredients.

   Marinate whole chicken in the refrigerator · 60 minUses 1.5 kg whole raw chicken · 3 red chillies, roughly chopped in step 1 · 2 garlic cloves, peeled and roughly chopped in step 1 · 1 tsp dried oregano · 1 tsp ground coriander · 1 tsp regular unsmoked paprika · 2 tbsp red wine vinegar for marinade · 2 tbsp groundnut oil for marinade

2. 2

   Step 2: Heat the oven to 190°C / 170°C fan / gas 5. Put the actual cold-marinated whole chicken and its coating in a roasting tray and roast for one hour twenty minutes. Continue as needed until the thickest breast and thigh reach74°C /165°F without touching bone. Only thoroughly cooked roasting juices can be served; discard any uncooked residual raw-chicken marinade.

   Roast whole chicken before checking full doneness · 80 minUses The whole chicken with all its coating

3. 3

   Step 3: Rest the fully cooked chicken under loose foil for twenty minutes, keeping its cooked roasting juices ready. Meanwhile use clean utensils: peel and finely slice the red onion (1), peel and shred the carrots (2) and beetroot (1), and wash and shred all four baby-leaf-green leaves. Toss all these slaw vegetables with only the slaw mayonnaise (2 tbsp), Greek yogurt (2 tbsp), two teaspoons slaw vinegar and cumin seeds (1 tsp). Season the actual slaw with salt and black pepper to taste.

   Rest roast chicken while mixing clean slaw · 20 minUses The whole cooked chicken and its fully cooked juices · 1 red onion, finely sliced in step 3 · 2 carrots, peeled and shredded in step 3 · 1 beetroot, peeled and shredded in step 3 · 4 baby-leaf-green leaves, shredded in step 3 · 2 tbsp mayonnaise for slaw · 2 tbsp Greek yogurt for slaw · 2 tsp red wine vinegar for slaw

4. 4

   Step 4: After the complete twenty-minute rest, carve the actual chicken into four portions and serve with all the prepared slaw and cooked roasting juices. Add optional ready-cooked hot oven chips and separate ketchup, American mustard or extra mayonnaise if wanted.

   Uses All rested chicken, cooked juices and prepared slaw · Ready-cooked oven chips for optional serving, as desired · Ketchup for optional serving, as desired · American mustard for optional serving, as desired · Extra mayonnaise for optional serving, as desired