Portuguese Style Piri Piri Chicken

This is an incredibly easy meal to prepare and will be demolished in seconds.  Ask your butcher to spatchcock your chicken, its very easy for them to do as they  cut out the spine from the bird, which enables it to lie flat.  The main benefits for cooking a chicken this way is it absorbs all the spices and cooks so much quicker than by roasting it as a whole.  Removing the skin ensures that it's a healthier way of eating a whole chicken.  The fresh salad is packed with fibre, vitamin C, B & E and minerals such as potassium and iron


You will need...

Equipment
1 large baking tray covered in non stick baking parchment
Kitchen scissors
Small/Medium bowl

Chicken
Ingredients

1 medium free range chicken spatchcocked, skin removed
1 tbsp piri piri spice seasoning or paprika
1 tbsp dried oregano
1 lemon
Handful of fresh parsley, finely chopped

Salad
Ingredients

220g cherry tomatoes, quartered
1/4 cucumber, finely diced
1 small red onion, finely diced
1 tbsp mint, finely chopped
1 tsp dried oregano
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Freshly milled sea salt & black pepper

Serve with...
2 handfuls watercress
or
Skin on wedges sprinkled with Cajun spice & sea salt
Cooks Note
Once you have made the salad, ensure that you don't  put it in the fridge as its tastes much nicer at room temperature as the flavours completely infuse!


To make...

Serves 4
  1. Preheat the oven to 220/200 (fan)
  2. Cover the baking tray with tin foil
  3. Lay the chicken on to the baking tray, remove the skin by lifting the breast skin with your hands and then cut it away, it should easily lift away from the flesh, repeat the process on the other breast.  Remove the skin from the legs by cutting it and pulling it away from the flesh, cut it off at the end of the leg.  Discard the skin
  4. Lightly drizzle with olive oil, season with sea salt and black pepper and sprinkle with the piri piri or paprika.  Sprinkle the oregano all over the breast and legs
  5. Cook in the hot oven for 50 minutes or until completely cooked through.  Leave to rest for 5 minutes.  Squeeze over the lemon and scatter with fresh parsley
  6. While the chicken is cooking, prepare the salad
  7. Quarter the cherry tomatoes, dice the cucumber and onion, add to the bowl and mix together 
  8. Add the extra virgin olive oil and red wine vinegar
  9. Add the mint and oregano, lightly season with sea salt and black pepper, mix together and leave to let the flavours infuse
  10. To serve add a handful of watercress with a large spoonful of salad to each plate
  11. I like to serve the chicken on a serving platter so everyone can help themselves as the meat will come off easily 
  12. This dish can be served hot or cold, delicious either way!

Nutritional Info
Per Serving
251g kcal | 9.4g fat | 1.7g saturates | 5.5g carbs | 4.4g sugars | 3.6g fibre | 34g protein | 0.36g salt

 LOW CAL | LOW SATURATES | LOW CARBS | HIGH PROTEIN | LOW SALT | VITAMIN A | CAROTENE | VITAMIN D | VITAMIN E | VITAMIN K | THIAMIN | VITAMIN B | FOLATES | VITAMIN C | POTASSIUM | PHOSPHORUS | CHLORIDE | IRON | COOPER 


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