Happy Sunday! Wow this weekend flew by!…as most of them do these days to be fair. I hope you guys had a good one. I’m currently having a fight with my washing machine as it seems to be on the blink!!!! Not good when all the kids school clothes are in there!!…Anyway, i’m ignoring it for now and thought instead i’d let you know about this yummy lunch we all had today.
Now this piri-piri sauce packs a punch! I actually thought it might be a bit of disaster with my kids as thought it might be too spicy but hubby and I ate the skin and the kids had the chicken from underneath and it was so succulent and delicious. The kids not only had seconds but went back for THIRDS!!!! THIRDS PEOPLE!! That never happens!! Hubby was equally as happy as he loves spicy food so he was in his element. The carrot and potato mash also went down a treat…i think Alfie could have eaten the whole serving dish of this! So all in all a winner meal and actually a pretty simple meal to make too! (haha like always!!!! – you know me!)
I would just say that if your kids are totally averse to heat and spice then reduce the amount of chilli or dare i say omit the chilli completely and simply up the red pepper..not quite a piri-piri sauce more of a red pepper sauce but it would be good all the same i reckon! But for this recipe here’s what you need to do..
So first things first you need to spatchcock your chicken. I’ve put some video’s up on my intagram stories so check those out…otherwise there are lots of video’s on youTube etc to show you how. Honestly it’s WAY easier than it seems and it also reduces the cooking time. This LARGE chicken only took around 50 minutes!
So once spatchcocked you need to crack on with your piri-piri sauce. I started by grilling 3 whole red chilli’s, 1 red pepper and a red onion cut into quarters.
While this is grilling in a small food processor add the following ingredients:
1 tbsp smoked paprika, 1 tbsp dried oregano, 1 tbsp olive oil. 1 1/2 tbsp red wine vinegar, 3 cloves of garlic.
Once the chilli’s etc are slightly charred de-seed the chilli’s and then add the grilled veggies into the food processor and whizzed until smooth!
At this point i would try the sauce. You may need a little extra oil, or vinegar…So taste this first.
Now when you’re happy with the balance of flavours coat your chicken liberally in the sauce.
Cover and leave in the fridge for around an hour…or overnight if you can! When you’re ready to cook simply place into the oven with a couple of onions quartered for around 50- 55 minutes at 180C.
Serve with some carrot and potato mash and greens of your choice!
So to recap what you need:
- 1 large whole chicken – spatchcocked
- 2 onions – quartered
- Potatoes for the mash
- 2 Carrots for the mash
- Veg to serve ( i chose beans and courgettes)
For the Piri-piri sauce
- 3 red chillis
- Olive oil
- 1 tbsp Smoked Paprika
- 1 1/2 tbsp red wine vinegar
- 1 red pepper – cut into large chunks.
- 1 red onion – quaterered
- 3 cloves of garlic
- 1 tbsp dried oregano
What you need to do:
- Start by spatchcocking your chicken.
- Once done move on to your piri-piri sauce.
- Grill your red pepper, chilli’s and red onion under the grill to char. about 5 – 20 minutes, turning occasionally so that all sides are charred
- Next add the remaining ingredients into a small food processor.
- Add the charred veggies and then blitz until smooth. Taste your sauce to see if it needs additional vinegar or oil..
- Now smother the chicken with the piri-piri sauce and then cover and leave in the fridge to marinade for an hour or overnight
- When you’re ready to cook simply scatter some quatred onion pieces around the chicken and then place into the oven at 180C for around 50-55minutes or until the chicken is cooked through.
- Squeeze some lemon over the chicken and then serve with some carrot and potato mash and some green veg of choice.