Piri-Piri Chicken and Slaw

Ingredients

• 1 1/2 kgchicken, whole
• 3red chilli, chopped; for marinade
• 2 clovegarlic, for marinade
• 1 tspginger, for marinade
• 1 tspdried oregano, for marinade
• 1 tspground coriander, for marinade
• 1 tsppaprika, for marinade
• 2 tbspred wine vinegar, for marinade
• 2 tbspoil, for marinade
• 1red onion, sliced; for slaw
• 2carrots, grated or julienned; for slaw
• 1beetroot, grated; for slaw
• 4 leafcabbage, shredded; for slaw
• 2 tbspmayonnaise, for slaw dressing
• 2 tbspgreek yogurt, for slaw dressing
• 2 tbspred wine vinegar, for slaw dressing
• 1 tspcumin seeds, for slaw dressing

Method

1. 1

   Blitz all the marinade ingredients (red chilli, garlic, ginger, dried oregano, ground coriander, paprika, red wine vinegar and oil) in a small food processor. Rub all over the chicken and leave to marinate at room temperature for 1 hour.

2. 2

   Heat the oven to 190°C/fan 170°C/gas 5. Place the chicken in a roasting tray and roast for 1 hour 20 minutes.

3. 3

   Remove the chicken from the oven and rest loosely under foil for 20 minutes.

4. 4

   While the chicken rests, mix together all slaw ingredients (red onion, carrots, beetroot, cabbage, mayonnaise, yogurt, red wine vinegar and cumin seeds) and season well.

5. 5

   Serve the chicken with the slaw, chips and your favourite condiments.