Peri Peri Chicken Flattie
UAE
49.50 / Box
OR
Pick ingredients you need
Whole Chicken
Req qty: 1.00/pkt
19.00
Red Onions
Req qty: 0.15/kgs
0.38
Garlic
Req qty: 0.15/kgs
0.71
Green Beans
Req qty: 0.20/kgs
2.20
Coriander
Req qty: 1.00/pcs
4.00
Lemons
Req qty: 0.15/kgs
0.68
White Star Potatoes
Req qty: 0.50/kgs
8.62
Red Chillies
Req qty: 1.00/pkt
2.25
Red Capsicums
Req qty: 0.20/kgs
3.35
Ginger
Req qty: 0.15/kgs
0.94
Box includes whole chicken, garlic, ginger, chillies, red onion, lemon, red pepper, new potatoes, fine green beans and coriander. A spicy, moreish utterly irresistible chicken dish that’s perfect for a mid-week meal or a leisurely weekend feast. PERI-PERI OIL • 8 garlic cloves, peeled and crushed • 2.5cm piece ginger, peeled and grated • 4 red chillies, deseeded and sliced • 1 red onion, peeled and cut into eighths • juice of 1 lemon • 1 red pepper, deseeded and sliced into strips • 100ml olive oil CHICKEN • 1 x 800g - 900g whole chicken • 250g new potatoes, peeled and quartered • 3 tbsp olive oil • 200g fine green beans • 5 coriander sprigs, leaves picked and chopped 1. Put the ingredients for the oil into a blender. Blitz to a smooth paste, season and set aside. 2. Place the chicken breast-side down on a clean surface, with the legs facing towards you. Use sharp scissors to cut down one side of the backbone. Repeat on the other side and remove the backbone. Turn the chicken over and open it out, pressing down hard on the breast bone to flatten it. 3. Put the flattened chicken into a roasting tray and rub all over with the peri-peri oil. Marinate in the fridge for at least 30 minutes. 4. Preheat the oven to 200°C, gas mark 6. Roast skin side up for 10 minutes, then lower the temperature to 180°C, gas mark 4. Roast for 50-60 minutes more or until cooked through. 5. When you lower the oven temperature, put a pan of water on to boil. Cook the potatoes for 10 minutes. Drain, tip into a baking tray and toss with the 3 tbsp olive oil. Season and roast for 40 minutes, or until golden brown. Add the green beans for the last 10 minutes’ cooking time. 6. Scatter the coriander over the chicken and serve with the potatoes and beans.
