Piri Piri Chicken & Corn Riblets
450g
790
CO2
30%
kcal
35%
Protein
35%
Fat
Carbs
High in Protein
The piri piri is an African bird’s eye chili which measures about an inch long but packs a big punch. The chilis are used to create this weeknight classic of spicy chicken, juicy corn riblets, and moreish potato wedges. The ultimate comfort food night in.
Climate Kitchen Hacks: Piri Piri Chicken is best made with flavorful cuts of meat such as chicken thighs or drumsticks which have a lower carbon footprint than chicken breast. Spray rather than drizzle the oil and the same serving size has a 50% lower carbon footprint, 10% fewer calories, and 30% less fat than regular recipes with chicken breast and excess oil.
Ingredients:
2 tbsp olive oil
4 tbsp red wine vinegar
3 cloves of garlic, minced/crushed
2-4 bird’s eye chili peppers (ideally piri piri but any birds eye will work), seeded and finely chopped
2 tsp smoked paprika
1 tsp cumin
1 tsp oregano
Salt and pepper
8 large chicken thighs or drumsticks (800g),
4 corn on the cob
4 potatoes (600g), peeled and cut into 8-12 wedges each
1 tsp paprika
8 sprays canola (rapeseed) oil
Salt and pepper, to taste
4 tbsp cilantro/coriander, chopped, to serve
Serves: 4
Prep Time: 10 mins
Marinade Time: 120 mins
Cooking Time: 30 mins
Instructions:
Assemble, measure, and prepare the ingredients. Use two bird’s eye chilis for warmth, three for a kick, and four or more if you like your piri piri hot!
In a large bowl, mix the olive oil, red wine vinegar, garlic, red chili peppers, smoked paprika, cumin, oregano, and a pinch of salt and pepper.
Add the chicken and corn to the sauce and toss to coat. Cover and refrigerate for at least 2 hours or overnight to marinade.
Preheat a fan oven to 410°F / 210°C / Gas mark 7 (for a non-fan oven 450°F / 230°C / Gas mark 8).
Carefully chop the corn on the cob in half lengthways and then chop each half into quarters lengthways. This requires a very sharp knife and steady hands - only do it if you are confident - you can leave the cobs whole if preferred.
Spread the potato wedges over a large baking tray, sprinkle over the paprika, and spray coat with oil. Place in the oven for 25-30 minutes until crispy, turn halfway through cooking using a spatula to loosen the wedges from the tray.
As soon as the wedges are in the oven, place the marinated chicken and corn riblets on a baking tray, spray coat with oil, and cook in the same oven for about 20-25 minutes.
Serve the piri piri chicken hot with wedges and corn riblets. Garnish with cilantro/coriander.
If you want dipping sauce to accompany the dish, try mixing Siracha hot sauce with vegan mayo for some added zing.
Enjoy!
