Piri Piri Chicken Recipe with Baked Sweet Potato Fries
It's been a while since I've posted anything new on the blog, but with very good reason. If you follow me on Facebook or Twitter then you will know that I have been down under for the Gourmet Garden blogger conference. Back in January, I was the lucky winner of the UK Gourmet Garden Blog Off Cook Off, and part of the prize was a 6 day trip to Noosa, Australia.
The trip was incredible, and I will be sharing videos and photos on the blog as soon as I get over this jet lag and unpack my case, but until then, here's the recipe I cooked which won me the title Gourmet Gardens' best international blogger-cum-chef. Whoop whoop!
I've made Piri Piri Chicken before, this recipe is a herb-packed citrusy version with baked sweet potato fries and a zingy lime salad. I've used chicken thighs as they are more juicy cuts, but chicken breast is fine if you prefer.
Make it for your friends when they come for dinner and they will love you forever. Make sure you taste the sauce lots and adjust the chilli to suit.
Piri Piri Chicken Recipe with Baked Sweet Potato Fries
- Time: 55 minutes start to finish
- Cost: £2.78 per serving
- Calories: 726 per serving
- Serves: 4
Ingredients:
For the piri piri sauce:
- 1 tablespoon vegetable oil
- 1 red onion, peeled and finely sliced
- 1 red pepper, deseeded peeled and finely sliced
- 2 tablespoons Gourmet Garden Garlic
- 1 - 2 tablespoons Gourmet Garden Chilli
- 1 - 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 2 teaspoons white wine vinegar
- 1 lemon, juice & finely grated zest of
- 1 tablespoon sugar
- Salt to taste
- 200ml water (approx)
For the baked sweet potato fries:
- 1kg sweet potatoes, peeled and cut into chips or wedges
- 3 tablespoons olive oil
- 1 tablespoon Gourmet Garden Garlic
- 1 tablespoon Gourmet Garden Coriander
- Pinch of salt
For the chicken:
- 8 x boneless chicken thigh fillets
- 1 tablespoon Gourmet Garden Garlic
- 1 tablespoon Gourmet Garden Coriander
- Juice of one lime
- Pinch of salt
- 1 tablespoon olive oil for frying
For the salad:
- Couple of handfuls of mixed leaves
- Juice of 1 lime
- 2 teaspoon Gourmet Garden Coriander
- 1 tablespoon olive oil
- Pinch of salt
Method:
- Start by making thepiri piri sauce. Heat the oil in a large saucepan and add the onion. Stir fry for a few minutes until soft. Add the pepper and a splash of water. Cook for around five minutes stirring frequently until soft. Add all the remaining ingredients, bring to the boil and simmer for 30 minutes stirring occasionally. You may need to add a splash more water if it becomes too dry. Leave to simmer while you make the rest of the dish.
- Marinade the chicken by combining all the ingredients in a large bowl so the chicken is well coated with the flavours. Put to one side while you make the chips.
- While the piri piri sauce is simmering, make the sweet potato fries. Pre-heat the oven to 200 C / gas mark 6. Combine the oil, garlic and coriander and toss the sweet potatoes in the herby oil until evenly coated. Arrange on a lightly greased baking sheet and bake for 30 minutes until golden and tender. Turn the sweet potatoes 3 - 4 times during the cooking to ensure even browning.
- When the chips are in the oven, cook the chicken. Fry it on a hot lightly greased griddle pan for around 7-8 minutes on each side until cooked through. Put on a plate and cover the chicken with foil and keep warm until ready to serve.
- Blend the piri piri sauce with a hand blender or food processor until smooth. Taste and adjust seasoning, then keep warm until ready to serve.
