Foodedo recipe

Peri-Peri Chicken Quarters with Paprika Chips and Crunchy Slaw

Name: Peri-Peri Chicken Quarters with Paprika Chips and Crunchy Slaw
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 2
Ingredients: 2 chicken leg quarters (about 750–850g total); 100 g roasted red peppers from a jar (drained); 2 red chillies (deseeded for less heat); 4 garlic (roughly chopped); 1 lemon (zested and juiced; use 2 tbsp juice for the paste); 1 tbsp red wine vinegar; 2 tsp smoked paprika (1 tsp for the marinade and 1 tsp for the chips); 1 tsp dried oregano; 1 tsp soft light brown sugar; 2 tbsp olive oil (for the marinade); 700 g Maris Piper potatoes (cut into 1.5cm chips); 2 tbsp sunflower oil (for the chips); 200 g white cabbage (very finely sliced); 1 carrot (large, coarsely grated); 2 spring onions (finely sliced); 3 tbsp mayonnaise; 2 tbsp Greek yoghurt; 1 tsp Dijon mustard; 1 tbsp cider vinegar; 1.5 tsp fine sea salt (plus extra for the potato water); 0.5 tsp black pepper

85 min ·

Chicken leg quarters coated in a punchy peri-peri paste, roasted and briefly grilled for lightly charred skin, served with paprika chips and a creamy, sharp slaw.

Ingredients

21 items

2chicken leg quartersabout 750–850g total
100 groasted red peppers from a jardrained
2red chilliesdeseeded for less heat
4garlicroughly chopped
1lemonzested and juiced; use 2 tbsp juice for the paste
1 tbspred wine vinegar
2 tspsmoked paprika1 tsp for the marinade and 1 tsp for the chips
1 tspdried oregano
1 tspsoft light brown sugar
2 tbspolive oilfor the marinade
700 gMaris Piper potatoescut into 1.5cm chips
2 tbspsunflower oilfor the chips
200 gwhite cabbagevery finely sliced
1carrotlarge, coarsely grated
2spring onionsfinely sliced
3 tbspmayonnaise
2 tbspGreek yoghurt
1 tspDijon mustard
1 tbspcider vinegar
1.5 tspfine sea saltplus extra for the potato water
½ tspblack pepper

Recipe notes (2)

Note: For deeper flavour, you can coat the chicken in the peri-peri paste and chill it for 2 to 24 hours before cooking. This extra marinating time is not included in the timings.
Note: Using both chillies gives a medium-hot result. For a milder version, remove all the seeds and membranes, or use just 1 chilli.

Method

9 steps

Step 1. Heat the oven to 220C. Put a large sturdy baking tray in the oven to heat for the chips. For the chicken, set out a second roasting tray or tin; if you want to finish the chicken under the grill, line it with foil only, not baking parchment. If you have one, set a wire rack over the chicken tray.
Step 2. Make the slaw before handling the raw chicken. In a large bowl, mix the mayonnaise, Greek yoghurt, Dijon mustard, cider vinegar, 1/4 tsp of the salt and a little of the black pepper. Add the cabbage, grated carrot and spring onions, toss well, then chill until serving.
Step 3. Put the potatoes in a large saucepan, cover with cold water, add a generous pinch of salt and bring to the boil. Simmer for 5 minutes, then drain well and leave them in the colander for 2 minutes to steam-dry. Tip into a bowl, add the sunflower oil, 1 tsp of the smoked paprika and a pinch of salt, then turn to coat without breaking them up too much.
Step 4. Carefully spread the potatoes out on the hot baking tray in a single layer, leaving a little space between them. Roast for 40 to 45 minutes, turning once halfway, until golden and crisp at the edges.
Step 5. While the chips start roasting, make the peri-peri paste. In a small food processor or blender, blitz the roasted red peppers, chillies, garlic, lemon zest, 2 tbsp lemon juice, red wine vinegar, the remaining 1 tsp smoked paprika, dried oregano, brown sugar, olive oil, the remaining salt and the rest of the black pepper to a rough paste. If you do not have a machine, chop everything very finely and mix well.
Step 6. Pat the chicken dry with kitchen paper. Do not wash it. Make 2 or 3 shallow slashes in the thickest part of each thigh, then rub the peri-peri paste all over the chicken, working some into the cuts. Put the chicken skin-side up on the prepared tray or rack. Keep the raw chicken and anything it touches away from the slaw and other ready-to-eat food, and wash your hands, knife, board and sink area after handling it.
Step 7. When the chips have had about 10 minutes, put the chicken into the oven on a shelf above them. Roast for 35 to 40 minutes, or until the skin is darkened and the chicken is nearly done. If you want extra charring, switch to a hot grill for the last 3 to 5 minutes, watching closely so the marinade does not catch. Only put the tray under the grill if it is unlined or lined with foil, never with baking paper.
Step 8. Check the thickest part of each chicken quarter with a clean probe, avoiding the bone. It must reach 75C for 30 seconds, or 70C for 2 minutes. If it is not there yet, return it to the oven for 5 minutes and check again. Rest the chicken for 5 minutes before serving.
Step 9. Give the slaw a final toss and taste for seasoning. Taste a chip and add a little more salt if needed. Serve one chicken quarter per person with the paprika chips and slaw alongside, spooning over any cooked resting juices from the chicken tray.