Piri-piri chicken and slaw
Ingredients
| Ingredients | Measure |
| Chicken | 1.5kg |
| Red Chilli | 3 chopped |
| Garlic | 2 cloves |
| Ginger | 1 tsp |
| Dried Oregano | 1 tsp |
| Coriander | 1 tsp |
| Paprika | 1 tsp |
| Red Wine Vinegar | 2 tbs |
| Oil | 2 tbs |
| Red Onions | 1 sliced |
| Carrots | 2 |
| Beetroot | 1 |
| Cabbage | 4 leaves |
| Mayonnaise | 2 tbs |
| Greek Yogurt | 2 tbs |
| Red Wine Vinegar | 2 tbs |
| Cumin Seeds | 1 tsp |
Instruction
- STEP 1
Whizz together all of the marinade ingredients in a small food processor
- Rub the marinade onto the chicken and leave for 1 hour at room temperature
-
STEP 2
Heat the oven to 190C/fan 170C/gas 5
- Put the chicken in a roasting tray and cook for 1 hour 20 minutes
- Rest under loose foil for 20 minutes
- While the chicken is resting, mix together the slaw ingredients and season
- Serve the chicken with slaw, fries and condiments
