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Piri-piri Chicken with Shredded Vegetable Salad

This spicy marinade would work well with any piece of meat!

4 people
45 min
Nutrition per serving
  • kcal
    376 kcal
  • protein
    34g
  • iron
    1.54mg
  • carbs
    33g

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
    • 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

Main

    • 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

Side

    • 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

Method

Copy Text

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 very finely, then 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.  

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Method

Copy Text

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 very finely, then 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.