Comments Off on Peri-Peri Chicken

Servings 4
Calories 645 kcal
Prep Time10 mins
Cook Time35 mins
Total Time45 mins

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
  • 1 tbsp smoked paprika
  • 6 tbsp Sriracha , or any mild chilli sauce
  • juice 1 large lemon
  • 6 tbsp olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1 medium chicken, cut into 4 quarters

Instructions
 

  • Place all the ingredients into a liquidiser and blitz to a fine paste; you may need a little more oil to get a nice consistency.
  • Place the quarters into a baking dish and cover well with half of the marinade all over the chicken. Set aside the other half of the sauce to use for mayonnaise and extra sauce.
  • 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 an ovenproof pan and add a little oil. Add the chicken skin side down and gently sauté over 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 through.
  • Leave to rest covered with foil for at least 20 minutes in a warm place.
  • Serve with some leftover sauce (saving 6-8tbsp), braised rice and macho peas.
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Nutrition Facts
Peri-Peri 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
 
529
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.
Keyword chicken
Course Latest from This Morning, Main Course
Cuisine ITV This Morning, Mexican, Spring
4.67 from 6 votes

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