Piri-Piri Chicken and Slaw

Ingredients

• 3 1/4 lbchicken, whole
• 3red chili, chopped; for marinade
• 2 clovesgarlic, 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
• 1beets, 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

   Blend all the marinade ingredients (red chili, garlic, ginger, dried oregano, ground coriander, paprika, red wine vinegar and oil) in a small food processor. Rub it all over the chicken, cover, and leave it in the fridge to marinate for at least 1 hour, or overnight.

2. 2

   About 15 minutes before the marinating time is up, heat the oven to 375°F. Put the chicken in a roasting pan and roast for about 1 hour 20 minutes, until the juices run clear and the thickest part of the thigh reads 165°F.

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, beets, cabbage, mayonnaise, yogurt, red wine vinegar and cumin seeds) and season well.

5. 5

   Serve the chicken with the slaw, and fries and your favorite condiments if you like.

Nutrition per serving