Ingredients
Half chicken
Free-range half chicken, backbone removed1
Peri peri marinade
Red bird's-eye chillies4
Red capsicum, roasted80 g
Garlic4 cloves
Smoked paprika2 tsp
Oregano1 tsp
Olive oil60 ml
Lemon juice30 ml
Red wine vinegar20 ml
Salt1 tsp
Mexican tomato rice
Long-grain rice100 g
Tomato, diced80 g
Onion, diced40 g
Garlic1 clove
Chicken stock (omit DF)200 ml
Cumin1 tsp
Coriander, fresh10 g
Olive oil15 ml
Mixed vegetables
Zucchini, sliced60 g
Red capsicum, diced50 g
Broccoli florets60 g
Olive oil15 ml
Salt and pepperto taste
Method
- 11. Blend all peri peri marinade ingredients until smooth; score chicken thigh and breast deeply; coat thoroughly; refrigerate overnight.
- 22. Sweat onion and garlic for tomato rice; add cumin and rice; toast 1 min; add tomato, stock and salt; simmer covered 18 min; fluff and fold in coriander.
- 33. Remove chicken from refrigerator 20 min before cooking; drain excess marinade.
- 44. Preheat tandoor or deck oven with grill function to 220 °C; roast chicken on a wire rack for 30–35 min until 74 °C at the thickest part of the thigh.
- 55. Rest chicken 5 min; brush with additional peri peri sauce for a fresh, lacquered finish.
- 66. Sauté mixed vegetables in olive oil over high heat for 3–4 min; season.
- 77. Plate rice in a mould; position half chicken against it; arrange vegetables and garnish with fresh coriander.
Quality Check
- Internal temperature 74 °C minimum at thigh — use probe.
- Skin is charred and lacquered — not pale or soggy.
- Rice is fluffy and grains separate — not sticky or wet.
- Peri peri glaze is vibrant red-orange with visible chilli char.
Mains Standards
Protein cooked to order — confirm preference with server
All plates on warm plates — never cold
Garnish placed at pass — never in the oven
Equipment
Tandoor or deck oven with grill, probe thermometer, blender, saucepan, sauté pan, wire rack, basting brush, warm plate
Allergens & Dietary
None listedDFNF