Phil Vickery's peri peri chicken
It’s the staple of a certain popular chicken restaurant, but today Phil Vickery’s going to show us how to recreate peri peri chicken at home, and you won’t believe how easy it is! With a sauce that’s tangy, spicy, lemony and oh so addictive, this is a sure-fire favourite round the dinner table. What’s more, he’s using more of his amazing allotment produce to make some sides: potato wedges and crushed peas.
Peri Peri Chicken
Serves: 4
Ingredients
8 spring onions, roughly chopped 4 cloves garlic, peeled and roughly chopped 2 tsp ground coriander2 tbsp malt or any vinegar 2 level tbsp dark brown sugar1 tbsp smoked paprika6-8 tbsp Sriracha or any mild chilli sauce Juice 1 large lemon 6-8 tbsp olive oil Salt and pepper 2 small chickens, enough for 4 people
Method
1. Place all the ingredients into a liquidiser and blitz to a fine paste - add a little more oil if needed to create a nice consistency for a marinade.
2. If using a larger chicken, remove the backbone by inserting a large knife inside the bird and to one side of the backbone. Cut straight through to open up the chicken and lay flat, then cut through the breast bone. Cut away the backbone from the half that has the spine still attached, so you end up with 2 halves.
3. Place the chicken halves into a baking dish and coat well with half the marinade. Cover with cling film and chill for a few hours, even better if you can leave it overnight.
4. Heat the grill and cook the chicken over a medium heat for 10 to 15 minutes, then turn over and cook for a further 10-15 minutes. Transfer to a hot oven 200c gas mark 6 for a further 15 minutes or until thoroughly cooked through so the juices run clear from the thickest part of the chicken.
5. Cover with foil and leave to rest for at least 30 minutes in a warm place. Serve with the rest of the sauce.
Potato Wedges
Serves: 4
Ingredients
4 medium potatoesVegetable oil Salt and pepper
Method
1. Wash the potatoes well, then cut into nice wedges, 2-3cm thick.
2. Place into cold water and bring to a simmer. Cook for 3-4 minutes to soften the flesh slightly. Drain well in a colander.
3. Preheat the oven to 200C/Gas Mark 6.
4. Toss the wedges in a little oil and season with salt and ground pepper.
5. Bake until nicely browned and cooked through. Serve.
Macho Peas
Serves: 4
Ingredients
500 g frozen petit pois peas, cooked and warm50 g butter1 tbsp Sriracha sauce2 tbsp fresh mint, chopped2 tbsp fresh parsley, choppedSalt
Method
1. Break half the warm peas up with a fork or potato masher.
2. Add the butter, Sriracha, and salt, place back in the pan, and cook for 2 minutes.
3. Add the herbs and serve.