Piri piri chicken with Lit­tle Gem salad

Easy Cook - - WEEKEND TOM KERRIDGE -

Serves 4 Prep 15 mins plus cool­ing, at least 4 hrs mar­i­nat­ing and rest­ing Cook 3 hrs

1 large free-range chicken (about 2kg) FOR THE CHILLI PASTE 2 dried hot red chill­ies 100ml red wine vine­gar 6 red chill­ies, roughly chopped,

seeds and all 6 gar­lic cloves, peeled 2 tsp flaky sea salt 2 tsp smoked pa­prika 1 tsp dried oregano 1 tsp dried thyme 1 tsp ery­thri­tol (sugar re­place­ment) juice of 2 lemons FOR THE SALAD 2 Lit­tle Gem let­tuces, leaves

sep­a­rated from the core ½ cu­cum­ber, halved, de­seeded and sliced 6 pick­led green chill­ies, roughly chopped ½ pack mint (about 15g), leaves picked ½ pack co­rian­der (about 15g), leaves

picked 2 tbsp salad cream

First, re­move the skin from the chicken. Work your fin­gers un­der the skin, over the flesh, un­til you have loos­ened it enough to pull it off. Score the chicken all over (in­clud­ing the legs and the un­der­side), mak­ing the cuts about 1cm deep.

To pre­pare the chilli paste, put the dried chill­ies in a saucepan with the vine­gar and bring to the boil. Re­move from the heat and cool, al­low­ing the chill­ies to re­hy­drate.

Put the fresh chill­ies, the gar­lic and the re­hy­drated chill­ies and their soak­ing vine­gar into a food pro­ces­sor and blitz. Add the salt, smoked pa­prika, oregano, thyme, ery­thri­tol and lemon juice and blitz again to a paste.

Spread the paste all over the chicken and mas­sage it into the cuts (use la­tex gloves if you like). Place the chicken in a roast­ing tin, cover with cling film and leave in the fridge to mar­i­nate for at least 4 hrs, or ide­ally overnight, to al­low the flavours to de­velop.

Pre­heat oven to 140C/120C fan/gas 1. Re­move the cling film and cook the chicken for 2½ hrs. Turn oven up to 220C/200C fan/ gas 7 and cook for 25–30 mins more un­til a golden crust forms. Re­move the chicken from the oven and set aside to rest for 20 mins.

Mean­while, toss all the salad in­gre­di­ents to­gether in a large bowl with some sea­son­ing

Carve the rested chicken and serve with the salad. The chicken is also good cold.

6JKU KU UWEJ C ITGCV TGEKRG C TGCN HCXQWTKVG QH OKPG HQT YJGP VJCV ETCXKPI HQT JQV JQV EJKEMGP JKVU

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.