Piri-piri chicken and slaw
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 6 (estimated)
Nutrition facts
- Protein30 %48 g
- Carbs6 %9 g
- Fat64 %46 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 652 kcal | 180 kcal |
| Protein | 48 g | 13.3 g |
| Carbs | 9 g | 2.5 g |
| Fat | 46 g | 12.7 g |
One serving is about 362 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty38/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Chicken - Portuguese
Ingredients
- 1.5 kg Chicken
- 2 cloves Garlic
- 2 Carrot
- 1 Red Onions (sliced)
- 2 tablespoons Vegetable Oil
- 1 teaspoon Ginger
- 3 Red Chilli (chopped)
- 1 teaspoon Coriander
- 4 leaves Cabbage
- 1 teaspoon Paprika
- 2 tablespoons Red Wine Vinegar
- 2 tablespoons Greek Yogurt
- 1 teaspoon Oregano
- 1 teaspoon Cumin Seeds
- 1 Beetroot
- 2 tablespoons Mayonnaise
Instructions
Whizz together all of the marinade ingredients in a small food processor. Rub the marinade onto the chicken and leave for 1 hour at room temperature.
Heat the oven to 190C/fan 170C/gas 5. Put the chicken in a roasting tray and cook for 1 hour 20 minutes. Rest under loose foil for 20 minutes. While the chicken is resting, mix together the slaw ingredients and season. Serve the chicken with slaw, fries and condiments.
Videos and links
Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
Comments
Log in to leave a comment.
No comments yet
Be the first to comment on this recipe.
