Portuguese-piri-piri-chicken-with-corn-and-coleslaw

Portuguese-style piri piri roast chicken with corn and coleslaw

Our spicy, saucy take on a modern fast-food favourite

By , 26 September 2017

(5 votes)

Portuguese-style piri piri roast chicken with corn and coleslaw

  • 1 Hour 40 Mins

  • Serves: 6

  • Price: 84p per serving

Nutritional Info
Each 298g serving contains

  • Energy

    1222KJ

    292KCAL

    15%

  • Fat

    10.1g

    med

    14%

  • Saturates

    2.1g

    low

    11%

  • Sugars

    4.5g

    low

    5%

  • Salt

    1.70g

    med

    28%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 410kJ/98kcal.
Ingredients
  • 4tbsp Asda Medium Piri Piri Marinade & Sauce
  • 1.35kg Butcher’s Selection Medium Whole Chicken
  • 1tbsp Asda Piri Piri Seasoning
  • 1tbsp rapeseed oil
  • 3 x Grower’s Selection Sweetcorn Twin Pack
  • 210g Asda Coleslaw Kit
Method

  • Preheat the oven to 220C/200C Fan/Gas 7.

  • On a foil-lined baking tray, rub the piri piri sauce all over the chicken.

  • Roast for 20 mins then reduce the heat to 190C/170C Fan/Gas 5. Continue to cook for 1 hr 10 mins, basting the chicken with the juices from the tray every 15 mins. Test it’s cooked through by pushing a skewer into the thickest part of the leg and seeing if the juices run clear.

  • When it’s done, remove from the oven, cover with foil and leave to rest for 20 mins.

  • Meanwhile, mix the piri piri seasoning and rapeseed oil together and rub over the sweetcorn.

  • Heat a griddle or frying pan over a high heat. Add the sweetcorn to the pan and fry until charred and the kernels have softened.

  • Make the coleslaw according to the instructions on the pack.

  • Pull the chicken meat off the bone, shred with a fork and, for extra succulence, drizzle with juices from the tray. Serve with the sweetcorn and coleslaw on the side.