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Curtis Stone's piri piri chicken with slaw

5

  • Prep Time50 mins
  • Total Time1 hr 5 mins
  • Makes4 servings
Curtis Stone's piri piri chicken with slaw

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.

The Editorial Team of Chatelaine magazine.

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