Products Used
Cauliflower fries with piri-piri chicken
Enjoy our Cauliflower fries with piri-piri chicken, some sweetcorn and greens for a lighter midweek dinner option that doesn’t compromise on flavour. If you don’t like it too hot, adjust the amount of chillies so the whole family can enjoy!
- 1 hour 15 minutes
- 4 people
1 bag Green Isle Cauliflower Fries
For the piri-piri chicken:
2 half chickens – you can ask your butcher for the halves or alternatively buy a whole chicken and half it yourself
2 small red finger chillies
2 garlic cloves, peeled
Juice of 1 lemon
1½ teaspoons salt
2 teaspoons sweet smoked paprika
50 ml olive oil
To serve:
Green salad
Green Isle Sweetcorn or Corn on the Cob
Method:
- For the chicken, place the red chilies, garlic cloves, lemon juice, salt, paprika and olive oil into a small food processor and blitz until smooth. Pour into a small bowl, cover and set aside.
- Preheat the oven to 220 C / 200 C fan. Place the chicken halves onto a roasting tray and sprinkle liberally with salt. Roast the chicken for about 50 minutes - 1 hour, until cooked through, basting with its juices occasionally. Place the cauliflower fries on a tray and add them to the oven 15 minutes before the chicken is done.
- When the chicken and cauliflower fries are cooked, remove from the oven and keep warm whilst you turn the grill to high. Brush the chicken with the piri piri oil and place under the hot grill for about 5 minutes, until the skin has crisped and charred in places.
- Serve the chicken with the cauliflower fries and some green salad and Green Isle on the side.
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