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

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Photo credit: Photo, Ray Kachatorian.

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