Peri Peri Chicken



Peri Peri Chicken:
½ cup oil
1 ⅓ cup Supreme Peri Peri Seasoning
1 bunch coriander
1 ½ cup ketchup
1 cup Lemon juice
Salt if needed
2 bulbs of garlic, peeled
2 whole spatchcock chicken with skin
Salt if needed

Tomato Rice:
1 cup Super Kernel Rice Rice; washed & drained
2 tbsp butter
2 cups chicken stock
⅓ cup Premium Finest Tomato Paste
Salt if needed

Mango, Chilli & Lime Salad:
Brazilian mango, peeled, cubed
1 medium red onion, thinly sliced
2 long red chillies, thinly sliced
Handful of chopped coriander
Juice of 1 lime
Salt to taste


Peri Peri Chicken:
Add all ingredients except for the chicken into a food processor and blend until smooth. Using your fingers carefully lift the skin of the chicken, then carefully, using a knife make cuts on the breast, thighs and legs (this step is crucial as it will help with the marinating cooking cooking process). Rub marinade all over and under the skin (into the cuts), cover and refrigerate for 24 hours. Remove chicken from the refrigerator 2 hours prior to cooking. Preheat oven to 180c. Take the chicken and place it on a rack inside a large baking tray, breast-side up. Roast for 60-70 minutes, basting (with remaining marinade) and turning every 15 minutes and cooked through. Serve with tomato rice, potato wedges, mango, chilli and lime salad, and coleslaw.

Tomato Rice:
Melt butter in a small pot over medium-high heat. Add rice and stir so that each grain is coated in butter. Add chicken stock, tomato paste & salt (if needed) and bring to a rolling boil. Stir, cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender. Fluff up with a fork and serve.

Mango, Chilli & Lime Salad:
Mix ingredients together and serve.


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