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  Piri-piri Chicken with Shredded Vegetable Salad

 Lovely spicy marinade. 

Piri-piri Chicken with Shredded Vegetable Salad

Serves 4 

Cooking time:

Ingredients

  • 4 skinless chicken breasts
  • A little salt and freshly-ground black pepper

 

Marinade

  • 2 red chillies, deseeded and finely chopped
  • Juice of 2 limes
  • 2 cloves garlic, chopped
  • 1 teasp. ground coriander
  • 1 teasp. ground cinnamon
  • 1 teasp. ground ginger
  • 1 teasp. sugar
  • 1 tablesp. olive oil

Salad 

  • ½ small white cabbage
  • 4 carrots
  • 1 red onion
  • 1 teasp. Dijon-style mustard
  • 1 tablesp. white wine vinegar
  • 2 tablesp. olive oil
  • Handful fresh coriander, chopped

To Cook

Combine the marinade ingredients in a bowl.  Add in the chicken breasts and stir to coat them in the marinade.  Leave to marinate for as long as you can, but for at least 15 minutes.

Heat the oven to Gas Mark 6, 200°C (400°F).  Put the chicken in an oven-proof dish, season with salt and black pepper and place in the oven.  Roast for 30 minutes.

While the chicken is cooking make the salad.  Shred the cabbage, carrots and onion in a processor if available, if not slice them very finely.  Place the vegetables in a serving bowl.  Combine the mustard, white wine vinegar, olive oil, fresh coriander and seasoning.  Mix well, then pour the dressing over the vegetables and stir to combine.  

Serving Suggestions

Serve with the chicken and baked or steamed potatoes.

Nutritional Analysis per Serving

Protein: 34g 

Carbohydrates: 33g 

Fat: 11g 

Iron: 1.54mg 

Energy: 376 kcal