Piri Piri Chicken with Guacamole
Photography Aaron McLean.
Tender, juicy pieces of chicken are served with lashings of creamy guacamole and a traditional Portuguese piri piri chilli sauce.
Serves: 4
INGREDIENTS
4 boneless chicken breasts, skin on
2 tablespoons olive oil
Piri piri sauce
1 long red chilli, seeded and finely chopped
2 cloves garlic, crushed
1 teaspoon smoked paprika
½ – 1 teaspoon Tabasco sauce (optional)
¼ cup orange juice
1 tablespoon lemon juice
¼ cup olive oil
sea salt and ground pepper
Guacamole
2 ripe avocados
2 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, crushed
To serve
2 spring onions, thinly sliced
handful coriander
METHOD
Piri piri: Whisk all the ingredients in a bowl and season. Set half of the sauce aside for serving and place the rest in a shallow dish.
Chicken: Add the chicken to the dish and turn to coat in the sauce.
Heat the olive oil in a sauté pan over a medium heat. Add the chicken skin-side down, cover and cook for 10 minutes until golden. Turn over and cook for a further 5-10 minutes until cooked through. Add a splash of water if the marinade looks like it might start to catch on the base of the pan. Cooking time will depend on the size of the chicken.
Guacamole: Place all the ingredients in a food processor, season well and process until smooth.
To serve: Divide the guacamole between plates and top with the sliced chicken.
Scatter over the spring onions then drizzle with the reserved piri piri sauce.
Top with the coriander and a grind of pepper. We served ours with sautéed new potatoes.
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