Peri-Peri Chicken with Vegetable Salad

Name: Peri-Peri Chicken with Vegetable Salad
Prep time: 1 h 10 min
Cook time: 1 h 40 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Portuguese
Ingredients: 1.5 kg Chicken; 3 pcs Red hot pepper; 2 clove Garlic; 1 tsp Ginger; 1 tsp Dried oregano; 1 tsp Coriander; 1 tsp Paprika; 4 tbsp Wine vinegar; 2 tbsp Vegetable oil; 1 pcs Red onion; 2 pcs Carrot; 1 pcs Beetroot; 4 pcs Cabbage; 2 tbsp Mayonnaise; 2 tbsp Greek yogurt; 1 tsp Cumin seeds

Juicy Portuguese chicken in a spicy marinade with aromatic spices, baked until golden. Served with crispy vegetable salad — a simple and fragrant dish perfect for a festive table.

Ingredients

1.5 kg Chicken
3 pcs Red hot pepper
2 clove Garlic
1 tsp Ginger
1 tsp Dried oregano
1 tsp Coriander
1 tsp Paprika
4 tbsp Wine vinegar
2 tbsp Vegetable oil
1 pcs Red onion
2 pcs Carrot
1 pcs Beetroot
4 pcs Cabbage
2 tbsp Mayonnaise
2 tbsp Greek yogurt
1 tsp Cumin seeds

Instructions

Blend all marinade ingredients in a food processor: hot pepper, garlic, ginger, oregano, coriander, paprika, 2 tablespoons of vinegar, and oil. Generously coat the chicken with the resulting paste on all sides and let it marinate at room temperature for 1 hour.
Preheat the oven to 190°C. Place the marinated chicken in a roasting pan and bake for 1 hour 20 minutes until golden brown and cooked through.
Remove the chicken from the oven, cover with foil, and let it rest for 20 minutes. Meanwhile, prepare the salad: julienne the red onion, carrot, beetroot, and cabbage. Toss the vegetables with mayonnaise, yogurt, remaining vinegar, and cumin seeds. Season with salt and pepper to taste.
Serve the roasted chicken with crispy vegetable salad, French fries, and your favorite sauces.