Grilled Piri Piri Chicken with Tomato Rice & Grilled Broccolini
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Destination: Portugal. There is no doubt you would have heard of piri piri chicken before. It originated in Mozambique, a former Portuguese colony, where the fiery piri piri chilli was grown. To go down the authentic road, try roasting the chicken whole over charcoal or on the barbecue, basting with the piri piri sauce as you go.
Serves 1 · 30 mins + prep
Naturally, fresh poultry has a shorter shelf life than red meat. For this reason, we always recommend eating this dish first.
In your box
- 1 chicken maryland
- 1 ATLAS piri piri sauce
- 1 basmati rice sachet
- 1 broccolini bunch
- 1 lemon
- 1 tomato
- 1 baby cos lettuce
- 1 red onion*
- 1 parsley bunch*
- 1 avocado
*Parsley may be split across other dishes - please read each recipe carefully. Only use half of the onion provided.
From your pantry
Cooking oil, salt
Method
1. Cook the chicken. Always read the recipe in full before you begin. Preheat the oven to 200°C fan forced. Cut the chicken into pieces. Rub the chicken pieces in most of the piri piri sauce (reserve about 1 tablespoon per 2 people for the rice) and a splash of cooking oil. Place the chicken, skin side up, on a lined baking tray and into the oven for about 30 minutes or until cooked through.
2. Prepare the ingredients. Bring a saucepan of water to the boil. Dice the tomato. Roughly chop the lettuce. Thinly slice the onion. Cut the lemon into wedges. Dice the avocado. Finely slice 1 teaspoon of the parsley leaves per person.
3. Cook the rice. Meanwhile, wash the rice in cold water until the water runs clear. Add the rice to the boiling water and cook for 8 minutes or until mostly cooked through. Stir often to stop the rice from sticking. Remove from heat, strain through a sieve and return to the saucepan with the lid on until required.
4. Add the broccolini. When the chicken is about 5 minutes from finishing, add the broccolini to the same baking tray and return to the oven for 5 minutes or until the ends are lightly charred and the chicken is cooked.
5. Finish the rice. Add the tomato, half of the parsley and remaining piri piri sauce to the rice. Stir to combine.
6. Make the salad. Combine the lettuce, onion, avocado and remaining parsley. Season to taste with the lemon juice and salt.
To serve
Divide the tomato rice, piri piri chicken, broccolini, salad and lemon wedges between serving plates. Squeeze the lemon over the dish and enjoy.
Chef's tips
- This piri piri is mild, however some may find it spicy. Taste the sauce before adding it to the dish, then add as much or as little as you like.
- Baste the chicken regularly in the pan juices as it cooks - it makes for a juicier bird. The chicken is cooked when the juices run clear and the internal temperature is 75-77°C.
- You'll want a lined baking tray and a sieve for this one.
Allergens: onion.
Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.