Piri Piri Chicken with Shaved Zucchini and Carrot Salad
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Piri Piri Chicken with Shaved Zucchini and Carrot Salad

  • Servings: 4
  • Prep Time: 20 MINS
  • Cook Time: 30 MINS

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Piri Piri Chicken with Shaved Zucchini and Carrot Salad

Directions

Step one
For the chicken, place oil, vinegar, Thai peppers, garlic, onion, oregano, paprika, sugar and salt in a food processor or blender and puree, scraping down the sides, as needed, until smooth, about 30 seconds. Rub mixture over chicken and under skin. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Step two
Preheat oven to 450°F and place a wire rack on a rimmed baking sheet. Remove chicken from marinade and pat dry. Place chicken, skin-side-up, on a roasting rack in a pressure cooker. Lock lid in place and set the vent to sealed. Using the manual function, select a 30-minute cook time at high pressure. Once cooking is complete, carefully release the pressure valve to vent steam.
Step three
Transfer chicken to the prepared baking sheet and roast until light golden-brown, about 10 minutes. Cover with aluminum foil and let rest.
Step four
Meanwhile, for salad, whisk oil, lime juice and garam masala together in a large bowl. Season with salt and pepper, to taste. Add carrot, zucchini, red onion and mint, and toss to combine. Serve chicken with salad and enjoy.

TIPS

Drink Pairing: Golden Belgian Ale

Ingredients

1 (5-6 lb.) ROXY® Organic Whole Chicken
1 cup olive oil
Thai peppers, stemmed
8 cloves garlic
1 medium onion, roughly chopped
1 tbsp. dried oregano
2 tsp. sugar
1 tbsp. salt
1 1/2 cups low-sodium chicken broth
 
  SALAD:
3 tbsp. olive oil
1/2  lime, juiced
1/2 tsp. Sonoma Spice Queen Garam Masala
  Kosher salt and freshly ground black pepper, to taste
2 medium carrots, peeled and thinly shaved
2 small zucchini, thinly shaved
1/2 small red onion, sliced thin
3 tbsp. fresh mint leaves

Directions

Step one
For the chicken, place oil, vinegar, Thai peppers, garlic, onion, oregano, paprika, sugar and salt in a food processor or blender and puree, scraping down the sides, as needed, until smooth, about 30 seconds. Rub mixture over chicken and under skin. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Step two
Preheat oven to 450°F and place a wire rack on a rimmed baking sheet. Remove chicken from marinade and pat dry. Place chicken, skin-side-up, on a roasting rack in a pressure cooker. Lock lid in place and set the vent to sealed. Using the manual function, select a 30-minute cook time at high pressure. Once cooking is complete, carefully release the pressure valve to vent steam.
Step three
Transfer chicken to the prepared baking sheet and roast until light golden-brown, about 10 minutes. Cover with aluminum foil and let rest.
Step four
Meanwhile, for salad, whisk oil, lime juice and garam masala together in a large bowl. Season with salt and pepper, to taste. Add carrot, zucchini, red onion and mint, and toss to combine. Serve chicken with salad and enjoy.

TIPS

Drink Pairing: Golden Belgian Ale

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