Name: Piri-piri chicken with coleslaw
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Coleslaw; 2 teaspoon white vinegar; 1 teaspoon caster sugar; 1/3 cup mayonnaise; 1/4 cup sour cream; 1 teaspoon dijon mustard; 1/4 green cabbage, stalk and outer leaves removed; 1 carrot, peeled; sea salt and ground white pepper; 1 bunch chives, trimmed and chopped; Piri-piri chicken; 1 small brown onion, peeled and quartered; 4 clove garlic, peeled; 1 long red chilli, trimmed; 1 teaspoon finely grated lemon zest; 1 1/2 tablespoon lemon juice; 1 tablespoon brown sugar; 2 teaspoon sweet paprika; 3 teaspoon freshly grated ginger; 2 teaspoon sea salt flakes; 2 tablespoon olive oil; 4 chicken marylands

Ingredients

Coleslaw

2 teaspoon white vinegar

1 teaspoon caster sugar

1/3 cup mayonnaise

1/4 cup sour cream

1 teaspoon dijon mustard

1/4 green cabbage, stalk and outer leaves removed

1 carrot, peeled

sea salt and ground white pepper

1 bunch chives, trimmed and chopped

Piri-piri chicken

1 small brown onion, peeled and quartered

4 clove garlic, peeled

1 long red chilli, trimmed

1 teaspoon finely grated lemon zest

1 1/2 tablespoon lemon juice

1 tablespoon brown sugar

2 teaspoon sweet paprika

3 teaspoon freshly grated ginger

2 teaspoon sea salt flakes

2 tablespoon olive oil

4 chicken marylands

Method

Piri-piri chicken

1.Preheat barbecue to medium-high heat.

2.To make marinade place onion, garlic, chilli, lemon zest and juice, sugar, paprika, ginger, salt and olive oil in blender and process to a paste.

3.Dry chicken with paper towel and place on baking tray. Make 2 deep cuts in each portion and rub paste into both sides.

4.Cook chicken on barbecue with lid closed, 25 minutes, turning once, until golden and cooked through. Meanwhile, make coleslaw.

5.Remove chicken from barbecue, season and serve with coleslaw on the side.

Coleslaw

6.In a large bowl, combine vinegar and sugar and whisk until sugar is dissolved. Add mayonnaise, sour cream and mustard and whisk until smooth.

7.Finely slice cabbage and add to bowl. Use vegetable peeler to make ribbons out of carrot and add to bowl. Toss to combine and season. Sprinkle chopped chives over top.

Long red chillies give the marinade a mild heat, but, if you prefer more of a kick you could use bird’s eye chillies instead. If you don’t have a barbecue, you could start cooking the chicken in a chargrill pan to colour and crisp up, and then transfer to the oven to finish cooking.
Note

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Ingredients

Method

Piri-piri chicken

Coleslaw

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