Piri Piri Chicken With Chunky Oven Chips
These aromatic spiced baked chicken legs are a delight for the senses. A flavorful marinade of ginger, garlic, and chillies create a tantalizing base for the tender chicken, with a symphony of spices infusing each bite. Paired with golden chunky chips, this dish is a hearty and satisfying meal that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 2 chicken legs
- 2 large baking potatoes , peeled and cut into chunky chips
- groundnut oil
- mayonnaise , to serve
- 2-3 red chillies , roughly chopped
- 2 garlic cloves , roughly chopped
- a small piece ginger , roughly chopped
- 2 limes , juiced
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp paprika
Instructions
- Pound all the marinade ingredients together with 1 tsp salt using a large pestle and mortar, or blitz in a mini chopper to create a loose paste. Slash each chicken piece a few times, then tip into a bowl and coat in the marinade. Cover and chill for at least 1 hr or up to 24 hrs.
- Heat the oven to 220C/200C fan/gas 7. Tip the chicken along with the marinade and potatoes into a roasting tin. Toss together, then arrange the chicken on top of the potatoes, thighs skin-side up. Roast for 35-40 mins until the chicken has browned.
- Remove the tin from the oven and mix the peppers in with the potatoes, baste the chicken in some of the juices in the tin and turn the drumsticks. Nestle the cherry tomatoes in among the chicken and roast for another 20-25 mins until the chicken is cooked through, the skin is crisp and the vegetables are nicely roasted. Scatter with the coriander and some flaky sea salt, if you like, and serve straight from the tin with the buttered corn on the side.
Yield
Serves 2
Nutrition
- Calories: 571 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 42 grams protein
- Sodium Content: 1.8 milligram of sodium
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