Mex­i­can-in­spired roast piripiri chook with crunchy gua­camole

Good Health Choices - - Be Nourished -


The piripiri mari­nade makes enough for two chick­ens; the left­over mari­nade can be kept in the fridge for up to 2 weeks. It’s great for driz­zling over roasted car­rots or squash, or for mix­ing with a lit­tle plain yo­ghurt to have with a roast vege or grain salad. Mar­i­nate the chook for sev­eral hours or overnight be­fore roast­ing it.


Zest and juice of 3 limes

5 tbsp olive oil

2 tbsp sweet pa­prika

1 tbsp pars­ley, finely chopped

2 tsp turmeric pow­der

1 tsp sea salt

3 cloves gar­lic, crushed

1½ tsp dried red chilli flakes

¼ tsp freshly ground black pep­per


1 large fresh chicken

1 onion, cut in half, skin on 1 whole head gar­lic


2 long red chill­ies, de­seeded

2 av­o­ca­dos

3 cloves gar­lic, crushed

Few sprigs of co­rian­der, finely chopped Few sprigs of mint, finely chopped

1 small Le­banese cu­cum­ber, finely diced

Juice of 1–2 lemons or 3–4 limes

Sea salt and freshly ground black pep­per to serve

Few sprigs of thyme

Few sprigs of mint

1 For the piripiri mari­nade, com­bine all of the in­gre­di­ents in a bowl.

2 Lay the chicken in a roast­ing pan, breast side up, and add the onion and gar­lic to the pan. Smother the chicken with the piripiri mari­nade, cover the pan with cling­film and pop it into the fridge to mar­i­nate for a few hours or overnight. When you’re ready to roast the chicken, re­move the pan from the fridge and pre­heat the oven to 180°C.

3 Re­move the cling­film, pop the bird in the oven and roast for about 1 hour. If the top starts get­ting too brown, cover the breast with foil. To test whether the bird is cooked, pull away one of the thighs and poke a knife into the very mid­dle of the thigh – if the juices run clear, then it is cooked. When done, re­move the chicken from the oven and set it aside, cov­ered, to rest for 10 min­utes.

4 To make the gua­camole, finely chop one of the chill­ies and finely slice the other. Scoop the avo­cado flesh into a bowl, and roughly mash it with a fork. Add the finely chopped chilli and the gar­lic, co­rian­der, mint, cu­cum­ber and enough lemon or lime juice to get the con­sis­tency and taste you like. I like mine a lit­tle chunky, very le­mony and not too thick. Sea­son with salt and pep­per to taste. Scat­ter the sliced chilli over the top.

5 Dec­o­rate the chicken with thyme and mint. Serve with the gua­camole and a green salad, and some roasted wedges, if you wish.

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