Piri piri chicken with sweet potato fries and Yorkshire chip spice
Ingredients
for the marinade
2 red bird’s-eye chillies, stalk and seeds removed
2 Scotch bonnet red chillies, stalk and seeds removed
5 cloves garlic, peeled
1 lemon, juice and zest
1 lime, juice and zest
3 tbsps white wine vinegar
1 large bunch parsley, stalks included
1 tbsp smoked paprika
1 tsp dried oregano
2 tsps demerara sugar
for the chicken
2kg chicken butchered down to breasts, drumsticks, thighs and wings
for the charred corn
2 corns on the cob, skin removed and cut in half lengthways
2 tbsps corn oil
for the chip spice
1 tbsp smoked sea salt
1 tbsp ground paprika
1 tsp brown sugar
½ tsp black pepper
1 tsp ground garlic
1 tsp ground cumin
½ tsp cayenne pepper
for the fries
1 litre vegetable oil, for frying
1kg sweet potatoes, skin on, sliced into thin fries
80g potato starch
Method
To marinate the chicken, place all the ingredients in a food processor and blend to a smooth paste. Place the chicken pieces in a mixing bowl and pour over the piri piri marinade, mixing to ensure it totally covers the chicken pieces, then cover with cling film and leave in the fridge for a minimum of 1 hour.
To cook the chicken, pre-heat the oven to 180°C/350°F/gas mark 4. Place the chicken pieces skin side up on a non-stick baking tray and pour over any excess marinade from the bowl. Roast in the oven for 45-60 minutes until the core temperature of the biggest piece, checked with a meat thermometer, reaches 75°C. Once cooked, remove from the
oven and serve immediately.
To cook the corn, place the cobs in a mixing bowl and add the corn oil, salt, pepper and cayenne pepper and toss the corn to fully coat. Heat a griddle pan on a medium to high heat until smoking hot then add the corn, turning when it starts to char. Once charred on all sides remove from the pan and serve.
To make the chip spice, mix all the ingredients together in a bowl.
To cook the fries, heat the oil in a deep fat fryer to 190°C/375°F. Coat the sweet potato fries with the potato starch in a mixing bowl. When the fryer is up to temperature cook the fries until golden brown; this should take around 5-6 minutes. Place in a bowl lined with kitchen towel and sprinkle with the chip spice.
To serve, place the chicken, corn and fries onto a large wooden board and serve as a sharing platter in the middle of the table.