PeriPeri Chicken _ Coconut Rice

Peri peri roast chicken

  • Serves 4
  • Prep time: 40 mins | Cooking time: 1 hour

This peri peri chicken will become a family fave in no time. The sweet and spicy chicken served on a bed of fluffy coconut rice is so moreish you’ll be fighting over second helpings.

Ingredients

  • 1 large chicken, butterflied (see tips below if doing it yourself)

Peri Peri sauce:

  • ⅓ cup vegetable oil

  • ½ cup BBQ sauce

  • 3 Tbsp Worcestershire sauce

  • 1 tsp minced garlic

  • 4 tsp Sriracha chilli sauce

  • 2 tsp American mustard

  • Juice of 1 large lemon

  • Salt and pepper

Coconut rice:

  • 300g jasmine rice

  • 400ml tin coconut cream

  • 375ml water

  • Zest of 1 lime

To serve:

  • Coriander

Method

  1. Preheat the oven to 180°C fan bake. 2. Sauce: Whisk all the ingredients together in a bowl. 3. To cook: Place the chicken in a roasting dish and pour over ¾ of the sauce making sure the chicken is fully coated in the sauce. Bake in the oven for 1 hour, basting with the remaining sauce every 20 minutes. After an hour, remove and test for doneness, then rest for 10 minutes before carving.

  2. Rice: While the chicken cooks, place the rice, coconut cream and water in a saucepan on a high heat and bring to the boil. Reduce the heat to low, cover and simmer for 20-25 minutes, or until the rice is tender. Remove from the heat, let it rest for 5 minutes then fluff the rice and stir in the lime zest just before serving. To serve: Divide the rice between 4 serving plates, portion up the chicken and garnish with coriander if desired