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A flavorful Portuguese-inspired chicken dish featuring a spicy piri-piri marinade. Served with a refreshing homemade slaw, this dish offers a delightful contrast of heat and cool crunch.
Ásgeir Hólm
For the Slaw
For the Chicken Marinade
Part 1: Prepare Chicken and Slaw
Prepare the chicken and the slaw ingredients.
In a small food processor, combine the Red Chilli, Garlic, Ginger, Dried Oregano, Coriander, Paprika, Red Wine Vinegar and Oil. Process until smooth. Rub the marinade all over the Chicken and let it sit at room temperature for 1 hour.
Prepare the slaw by slicing the Red Onions, grating the Carrots and Beetroot, and shredding the Cabbage.
Part 2: Cook and Serve
Preheat the oven to 190°C (375°F). Place the Chicken in a roasting tray and bake for 1 hour and 20 minutes. Remove from oven and cover loosely with foil; let rest for 20 minutes. While the chicken is resting, in a large bowl, combine the sliced Red Onions, grated Carrots and Beetroot, shredded Cabbage, Mayonnaise, Greek Yogurt, Red Wine Vinegar and Cumin Seeds and season to taste. Serve the chicken with slaw, fries, and condiments.
Marinate the chicken overnight for a deeper flavor.
The slaw can be made ahead of time and stored in the refrigerator until ready to serve. This allows the flavors to meld together.
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