Piri-Piri chicken with potato parsnip chips

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). For the marinade, peel and finely chop the garlic. Mix chopped garlic with 2 teaspoons of salt, 1 teaspoon of pimentón de la vera, 1⁄2 teaspoon chili flakes, 6 tbsp lemon juice, vinegar and 3 tbsp olive oil.

2. 2

   Prepare the chicken (see picture on the right), wash, dab dry and coat all around with 2⁄3 of the marinade. Put it on the oven rack, put it in the hot oven and put a baking tray underneath.

3. 3

   1 1⁄2-1 3⁄4 Fry for hours, spreading the rest of the marinade every 30 minutes.

4. 4

   In the meantime, wash the rosemary, dab dry and chop coarsely. Peel and wash parsnips and potatoes and slice or cut them into thin slices. Mix the parsnips, potatoes, rosemary and 3 tbsp. olive oil.

5. 5

   Season with salt. After approx. 30 minutes, spread on the tray and gridiron around the chicken and bake, turning once.

6. 6

   For the dip, wash the coriander and parsley, shake dry and pluck off the leaves. Clean the chilli, cut lengthwise, remove the seeds and wash. Chop the herbs and chilli finely. Mix sour cream, mayonnaise, 1 tablespoon lemon juice, 1 tablespoon olive oil, herbs and chilli.

7. 7

   Season to taste with salt. Dress everything.

Nutrition Facts

KCAL
830 kcal

CARBS
23 g

FATS
53 g

PROTEINS
59 g