Thursday, 30 January 2014

Peri Peri Spatchcock Chicken, Chunky Coleslaw & Fries

Let's face it, nobody wants to be exiled to the kitchen when entertaining friends, that is why I love this dish.  Practically all the preparation can be done in advance i.e., Marinate the chicken over night, chunky coleslaw ( which can be made up to 2 hrs before) and I hasten to add, cheat with the fries.  Trying to keep on a more healthy tip, I'm not too keen on deep frying anything.  Problem solved as I have found these, Sainsburys own 'Lightly spiced fries' at £1 that can be just popped in the oven.  Hey Presto, this meal always has my guests cooing with delight and smacking there lips as I present it at the table. 

The Grumpy Greek and I love this 'Peri Peri' chicken we also love our piggy sized portions which allows me my 'Lazy Leftovers' for the following day.  ENJOY x

marinade for one medium chicken

100 ml olive oil

50 ml red wine vinegar

1 tsp paprika
1/2 tsp oregano
3 large red chilies, finely chopped (these are milder or you can use birds eye chilies instead for a real kick)
1 sweet pointed red pepper finely chopped
7 garlic cloves, blanched for 2 mins then roughly diced
dash of chilli infused oil (optional)
2 tsp sugar
1 tsp salt crystals

Place in a small saucepan and simmer gently for 4 to 5 mins

Blitz together in a food processor and set aside to cool


Pre heat oven at 220 c

1 med chicken, washed and dried

Remove back bone with poultry scissors or a sharp heavy knife (please be careful) 

You can use bamboo skewers (soaked in cold water for 30 mins, see photo below) if you wish but these sometimes get in the way when it comes to fitting the chicken in the griddle pan

Place chicken in a roasting tin and pour over cold marinade now rub in on both sides. Breast side up, cover in foil or cling film and place in fridge over night.

Next morning, turn chicken over, spoon marinade over underside of chicken, cover and return to fridge until you are ready to cook it.

Heat a griddle pan, season chicken well on both sides

When griddle pan is hot, place chicken breast side down for 2 to 3 mins giving the odd press to ensure an even colour, flip bird over and repeat on the other side

Place in oven uncovered for 15 mins at 220 c, 

Turn oven down to 190 c, baste chicken, loosely cover with foil and return to oven for a further 30 mins basting every 10 mins

All ovens are different, so make sure the chicken is cooked thoroughly and the juices run clear.   Remove from oven, tightly cover with foil and a tea towel and leave to stand for 10 to 15 mins for a perfectly tender, moist chicken.

Cook fries according to packet instructions but make sure they're crispy

Chunky Coleslaw
Make this at least 2 hrs before devouring.

1/4 white & 1/4 red cabbage, medium sliced
2 large carrots, coarsely grated
1 med onion, finely sliced
handful finely chopped curly parsley, reserving a little for garnish
3 to 4 Tbs mayonnaise
1 & 1/2 Tsp creme fraiche
season well with S & P

Turn the cold water on ( you'll thank me in a minute) and with your clean hands mix all the ingredients together.  Now you'll be covered in mayonnaise but you won't get it all over your taps when you rinse your hands. 

Cling film & place in the fridge till your ready to serve.

Lazy Leftovers

Peri Peri Chicken, chunky coleslaw and wild rocket sandwich


  1. oooh Jenny, that final image of the lazy left-overs is JUST what I want!... please send me one! Looks Gorgeous!

    1. Archie the cat is on her way to you with one. You'll find it in her ruck sack, front pocket You'll have to take sandwich out for her, due to the lack of her opposable thumbs. xx

  2. I like your new blog (Dom sent me here) - the dishes look very tasty - but best of all great writing!

    1. Hi Lesley this blogging thingy is great. Thanks so much for your view and comment. X