Curtis Stone’s piri piri chicken with slaw

Prep 50 min
Total 1 hour 5 min
Serves 4

Piri piri is a Portuguese sauce that combines garlic, chiles, red wine vinegar, and oil. While I like things spicy, the level of heat in this pureed sauce can be adjusted if you like; just use fewer Thai chiles for a milder ride. But do keep in mind that the accompanying slaw and flatbreads help to offset the heat.

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Ingredients

6
large red Fresno chilies, (about 5 ounces), coarsely chopped
4
red Thai chilies, stemmed
1/4 cup
red wine vinegar
2 1/2 tsp
kosher salt
2/3 cup
1 pound
boneless, skinless chicken thighs, cut into 2 to 3 pieces each
Bamboo skewers, soaked in water for at least 1 hour, or metal skewers
grilled flatbreads or 4 purchased naan

Slaw

1/4
small head green cabbage, very thinly sliced (about 2 1/2 cups)
1/4
English (hothouse) cucumber, halved lengthwise and thinly sliced
1/4
white onion, very thinly sliced
1/4 cup
loosely packed mint leaves, thinly sliced
1 tbsp
finely grated lime zest
2 tbsp
2 tbsp
extra-virgin olive oil
Kosher salt

Instructions

  • To prepare the piri piri chicken, in a food processor, blend the chiles, garlic, vinegar, and salt until smooth. With the machine running, gradually add the oil.
  • In a large bowl, toss the chicken with 2/3 cup of the piri piri mixture to coat. Cover and refrigerate for at least 30 minutes, and up to 1 day. Refrigerate the remaining piri piri sauce.
  • Prepare a grill for high heat. Thread the chicken pieces onto skewers. Grill the skewers, turning frequently and basting with 1/3 cup of the remaining piri piri sauce, for about 12 minutes, or until the chicken is cooked through and charred in spots.
  • Meanwhile, to make the slaw, in a large bowl, combine the cabbage, cucumber, onion, and mint. In a small bowl, whisk the lime zest and juice with the oil to blend. Toss the cabbage mixture with enough dressing to coat. Season to taste with salt.
  • To serve, divide the chicken skewers, slaw, and flatbreads among four plates. Serve the remaining piri piri sauce alongside. The chicken can be marinated for up to 1 day.

Excerpted from Good Food, Good Life.  Copyright © 2015 Curtis Stone.  Published by Appetite by Random House, a division of Random House of Canada Limited a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.

Nutrition

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Watch Curtis make this dish

Written by:

Photo credit: Photo, Ray Kachatorian.

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3 comments on “Curtis Stone’s piri piri chicken with slaw

  1. No one needs another kitchen appliance that takes up space and is more labour intensive and or needs specialty cleaning!

    Reply

  2. The recipe calls for red wine vinegar but it’s not listed in the ingredient list. Can you please tell me how much to add?

    Reply

  3. I made the recipe the other day it was supper delicious and very easy to make! A few things that I think are important for people to know. Curtis is living in California therefore I can only assume Fresno Peppers are really easy to find for him but in Toronto I have a had a very difficult time sourcing this ingredient/ as in never found, so I substituted it with Jalapeno peppers. They make the sauce lose the fabulous red colour which was a little bit of shame and also Jalapeno are not as spicy. There is plenty of sauce that is made but surprisingly can come together in one of those compact or mini food processors which was a great surprise!

    All in all I would make this again, it was a success at home and made me look like a super star!

    Reply

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