Created by Chef Tawfik Shehata
INGREDIENTS
For the Piri Piri Sauce
Makes 1 cup
- 10 red finger chilies, seeded & finely chopped
- 3 lemons, juiced
- 18 garlic cloves, 9 minced & 9 roasted
- 10 shallots, roasted
- 3 tbsp chopped Italian parsley
- 3 tbsp paprika
- 3 tsp smoked paprika
- ¼ cup extra virgin olive oil
- 1 tbsp kosher salt
- 1 Yorkshire Valley Farms whole chicken
- 1 lb gold fingerling potatoes, halved
- 2 red peppers, seeded and cut into wide strips
- ½ lb cippolini onions, peeled
- ½ head fennel, stems and core trimmed, sliced into 6-8 wedges
- ½ pint grape tomatoes, halved
- 6 garlic cloves, halved
- ¼ bunch fresh parsley, leaves picked
- ¼ bunch fresh rosemary, leaves picked and chopped
- Kosher salt and freshly ground black pepper, to taste
- Olive oil, as needed
METHOD
- Prepare the Piri Piri Sauce: Grind all ingredients in a food processor, adding more oil if needed. Adjust seasoning and set aside. This can be used as both a marinade and a sauce.
- Prepare the chicken: Using kitchen shears, cut down either side of the backbone and remove, cut off wing tips. Keep the bones for stock.
- Place the chicken on the cutting board, breast side up and press down gently to flatten. Take a quarter of the piri piri sauce and rub all over the chicken concentrating on the thicker parts and getting as much as you can under the skin. Marinate in the refrigerator overnight, if not then for at least 4 hours.
- Preheat grill with one side on medium-high and the other on medium-low. Or, if using charcoal, when charcoal is ready mound to one side of the grill.
- Put the chicken skin side down on the cooler side of the grill and if you have something to weigh it down with (a large cast iron pan, or a brick that has been washed and wrapped in foil), put the weight on and press down gently.
- Close the lid and check periodically that the temperature is not too high. It should take around half an hour for the skin to crisp and get deep golden. You may have to move the chicken around a bit to manage hot/cold spots.
- Turn the chicken over and finish the cooking for 10-15 minutes on the flesh side. An instant read thermometer inserted in the thickest part should read 185°F.
- While the chicken is cooking combine the potatoes, peppers, onions, fennel, tomatoes and garlic on a baking sheet. Drizzle with olive oil, season, and roast in 375°F preheated oven.
- When the chicken is cooked remove from grill and tent with foil for 10 minutes before cutting.
- When the potatoes are almost cooked stir in ¼ cup of piri piri to coat the vegetables. When you remove them from the oven stir in the parsley and rosemary.
- Quarter chicken and serve on a platter with the vegetables and extra Piri Piri sauce on the side for dipping. Enjoy!
Serves 2 (with leftovers)