John's piri piri chicken with rainbow 'slaw
There’s a high street chain that’s got really popular in recent years - partly due to it’s celebrity endorsements and partly due to it’s Piri Piri chicken. John is such a fan he’s decided to make his own healthy version of this popular South American inspired dish - and here's how to do it.
(Serves 4)
Ingredients:
For the chicken:
½ lemon, juice and zest (serve the rest as wedges)1 tbsp tomato purée3 tbsp finely chopped fresh coriander10 mint leaves, finely chopped3 garlic cloves, minced1 fat red chilli, finely chopped1 tsp ground coriander1 tsp ground paprika½ tsp tabasco sauce1 tsp tomato ketchup½ tsp each salt and pepper8 skinless and boneless chicken thighs, trimmed of excess fat
For the slaw:
1/8 red cabbage, finely shredded1/8 white/green cabbage, finely shredded2 carrots, coarsely grated3 tbsp low fat mayonnaiseSalt and pepper
To serve:
Leaves from 1 large iceberg lettuce
Method:
Preheat the oven to 220C/200C fan/gas mark 8
For the marinade, mix together the lemon juice, tomato puree, chopped coriander, mint, garlic, chilli, ground coriander, paprika, tabasco, tomato ketchup and salt and pepper. Add the chicken thighs and toss to coat. Arrange the thighs well spaced on a roasting tray rack, and roast in the hot oven for 15-20 minutes, until cooked through. Test the chicken is thoroughly cooked and the juices run clear.
For the slaw simply mix together the red and white cabbage, carrot and mayonnaise with a pinch of salt and pepper
When the chicken is cooked, cut it into chunks. Serve wrapped in lettuce with the rainbow slaw on top.
Top tip – if you have a digital food thermometer, the internal temperature of the cooked chicken should read 73C