Ingredients
- 8 spring onions, roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 tsp ground coriander
- 2 tbsp malt or any vinegar
- 2 tbsp dark brown sugar, level
- 1 tbsp smoked paprika
- 6-8 tbsp Siracha hot sauce, or any mild chilli sauce
- juice 1 large lemon
- 6-8 tbsp olive oil
- salt
- pepper
- 1 medium chicken, cut into 4 quarters
Instructions
- Place all the ingredients into a liquidiser and blitz to a fine paste, and you may need a little more oil to get a nice consistency.
- Place the quarters into a baking dish and cover well with half the marinade all over the chicken.
- Cover with plastic film and chill for a couple of hours. Best if you can leave overnight.
- Preheat the oven to 200 C gas 6.
- Heat and overproof pan and add a little oil.
- Add the chicken skin died down and gently sauté over a low heat for 10 to 15 minutes, then turn over.
- Pop the pan into the preheated oven and cook for 15 minutes or until cooked.
- Leave to rest covered with foil for at least 20 minutes in a warm place.
- Serve with the rest of the sauce, braised rice and macho peas.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
My Piri Piri Chicken
Amount per Serving
Calories
645
% Daily Value*
Fat
51
g
78
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
28
g
Cholesterol
143
mg
48
%
Sodium
674
mg
29
%
Potassium
528
mg
15
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
37
g
74
%
Vitamin A
1413
IU
28
%
Vitamin C
24
mg
29
%
Calcium
62
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
