Curtis Stone's piri piri chicken with slaw
5
- Prep Time50 mins
- Total Time1 hr 5 mins
- Makes4 servings
Photo, Ray Kachatorian.
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.
Ingredients
6 large red Fresno chilies, (about 5 ounces), coarsely chopped
4 red Thai chilies, stemmed
1/4 cup red wine vinegar
5 garlic cloves
2 1/2 tsp kosher salt
2/3 cup olive oil
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 lime juice
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.
