Jamie Oliver Easy Peri Peri Chicken recipe uses chicken, onions, chillies, garlic, harissa, paprika, red wine vinegar, olive oil, potatoes, and mint leaves the total time required is 120 minutes, and it serves 4 people.
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🧡 Why You’ll Love This Easy Peri Peri Chicken Recipe:
- Simple Ingredients: This recipe uses everyday ingredients like chicken, onions, and potatoes, making it easy to prepare without a long shopping list.
- Bursting with Flavor: The combination of harissa, paprika, and peri peri sauce creates a rich, spicy flavor that will excite your taste buds.
- Easy Preparation: With straightforward steps and minimal prep work, this recipe is perfect for busy weeknights or quick family dinners.
- Versatile Meal: This dish pairs well with various sides and can be customized to your taste, making it a versatile option for any meal.
❓ What Is Jamie Oliver Easy Peri Peri Chicken Recipe?
Jamie Oliver’s Easy Peri Peri Chicken is a dish made with chicken, onions, chillies, garlic, harissa, paprika, red wine vinegar, and olive oil this spicy, flavorful recipe offers a juicy texture and gets its name from the African bird’s-eye chili used in the peri peri sauce.
🍗 Jamie Oliver Easy Peri Peri Chicken Ingredients
- 2 onions
- 10 fresh mixed-colour chillies
- 1 bulb of garlic
- 2 tablespoons rose harissa
- 1 heaped teaspoon smoked paprika
- red wine vinegar
- olive oil
- 1 x 1.5 kg whole chicken , the best quality you can afford
- 1.2 kg potatoes
- 4 sprigs of mint
🥘 How To Make Jamie Oliver Easy Peri Peri Chicken
- Set it to 180°C/350°F/gas 4.
- Peel and quarter the onions. Place them in a large roasting tray. Prick the whole chillies and add them. Halve the garlic bulb (don’t peel) and add it to the tray.
- Add 1 tablespoon of olive oil, harissa, paprika, a pinch of sea salt, black pepper, and 2 tablespoons of red wine vinegar.
- Use a large sharp knife to cut down the back of the chicken and open it flat. Place the chicken in the tray and rub it with the spices and oil.
- Put the chicken breast-side up directly on the top bars of the oven. Place the tray with onions under the chicken. Roast for 1 hour until the chicken is golden and cooked through.
- Scrub the potatoes and chop them into wedges. Toss them with 1 tablespoon of oil and a pinch of seasoning. Arrange them in a single layer on another roasting tray and place this tray below the onions in the oven.
- After 30 minutes, remove the onion tray and baste the chicken with the juices. Shake the potato wedges and move the tray up to sit under the chicken for the remaining 30 minutes.
- Halve and deseed the chillies. Squeeze half the soft garlic flesh out of the skins. Blend the chillies, garlic, onions, tray juices, half the mint leaves, and 1 tablespoon of red wine vinegar until smooth. Add water if needed and season to taste.
- Serve the chicken with the potato wedges and peri peri sauce. Scatter the remaining mint leaves and roasted garlic on top.
💭 Recipe Tips:
- Use gloves when handling spicy chili peppers to avoid skin irritation.
- Adjust the amount of peri peri sauce to control the spiciness according to your preference.
- Ensure the chicken is properly marinated for at least 1 hour to absorb flavors fully.
- Monitor cooking time to prevent chicken from drying out; adjust oven temperature as needed.
- Baste chicken regularly during cooking to keep it moist and flavorful.
🥗 What To Serve With Easy Peri Peri Chicken?
Serve easy peri peri chicken with Jollof Rice, Egg Fried Rice, or Butternut Squash Salad and Mexican Salad pair with a side of Yogurt Flatbread or Bread and Olive Bread.
🎚 How To Store Leftovers Easy Peri Peri Chicken?
- In The Fridge. To store leftovers easy peri peri chicken refrigerate it in an airtight container for up to 3 days.
- In The Freezer. For freezing portion leftovers easy peri peri chicken into freezer-safe containers or bags removing as much air as possible label with the date and freeze for up to 3 months.
🥵 How To Reheat Leftovers Easy Peri Peri Chicken?
- In The Oven: Place leftovers easy peri peri chicken in a preheated oven at 180°C (350°F) for 10-15 minutes covered with foil.
- In The Microwave: Heat leftovers easy peri peri chicken on medium power in 3-6 minutes flipping chicken each time.
FAQ’S
How do you make peri peri chicken crispy?
To make peri peri chicken crispy, preheat your oven to 220°C (425°F). After roasting at 180°C (350°F) as per the instructions, finish with a 5-10 minute broil on high heat. This will crisp up the skin without drying out the meat. Make sure to keep an eye on it to prevent burning.
How do you know when peri peri chicken is done?
Peri peri chicken is done when the internal temperature reaches 165°F (75°C). The juices should run clear when the thickest part is pierced. The meat will be white and no longer pink near the bone.
What type of chili peppers are used in peri peri sauce?
Jamie Oliver’s Easy Peri Peri Chicken recipe uses fresh mixed-colour chillies these can include varieties like red, green, and yellow chili peppers, providing a mix of heat levels and flavors for a balanced peri peri sauce.
Can peri peri chicken be made in a slow cooker?
Yes, peri peri chicken can be made in a slow cooker. Marinate the chicken with the spices and vegetables, then cook on low for 6-8 hours or on high for 3-4 hours. For a crispy finish, transfer to the oven and broil for a few minutes.
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Jamie Oliver Easy Peri Peri Chicken Nutrition Facts
Amount Per Serving
- Calories: 501
- Fat: 20.9g
- Saturates: 4.9g
- Sugars: 6.4g
- Salt: 0.8g
- Protein: 38.4g
- Carbs: 42.2g
- Fibre: 4.3g
Jamie Oliver Easy Peri Peri Chicken
Description
Jamie Oliver Easy Peri Peri Chicken recipe uses chicken, onions, chillies, garlic, harissa, paprika, red wine vinegar, olive oil, potatoes, and mint leaves the total time required is 120 minutes, and it serves 4 people.
Ingredients
Instructions
- Preheat the oven: Set it to 180°C/350°F/gas 4.
- Prepare the vegetables: Peel and quarter the onions. Place them in a large roasting tray. Prick the whole chillies and add them. Halve the garlic bulb (don’t peel) and add it to the tray. Add 1 tablespoon of olive oil, harissa, paprika, a pinch of sea salt, black pepper, and 2 tablespoons of red wine vinegar.
- Prepare the chicken: Use a large sharp knife to cut down the back of the chicken and open it flat. Place the chicken in the tray and rub it with the spices and oil.
- Roast the chicken: Put the chicken breast-side up directly on the top bars of the oven. Place the tray with onions under the chicken. Roast for 1 hour until the chicken is golden and cooked through.
- Prepare the potatoes: Scrub the potatoes and chop them into wedges. Toss them with 1 tablespoon of oil and a pinch of seasoning. Arrange them in a single layer on another roasting tray and place this tray below the onions in the oven.
- Baste the chicken: After 30 minutes, remove the onion tray and baste the chicken with the juices. Shake the potato wedges and move the tray up to sit under the chicken for the remaining 30 minutes.
- Make the sauce: Halve and deseed the chillies. Squeeze half the soft garlic flesh out of the skins. Blend the chillies, garlic, onions, tray juices, half the mint leaves, and 1 tablespoon of red wine vinegar until smooth. Add water if needed and season to taste.
- Serve: Serve the chicken with the potato wedges and peri peri sauce. Scatter the remaining mint leaves and roasted garlic on top.
Notes
- Use gloves when handling spicy chili peppers to avoid skin irritation.
Adjust the amount of peri peri sauce to control the spiciness according to your preference.
Ensure the chicken is properly marinated for at least 1 hour to absorb flavors fully.
Monitor cooking time to prevent chicken from drying out; adjust oven temperature as needed.
Baste chicken regularly during cooking to keep it moist and flavorful.