High Street Chicken with Piri Piri Slaw
Perfect for schools!
Using the Major Piri Piri & Barbecue Mari Bases
10 Covers
ingredients
Major Piri Piri Mari Base
Sauce
Tinned Tomatoes - blitzed
Major Piri Piri Mari Base
Piri Piri Slaw
Spring Onion - finely sliced
Major Piri Piri Mari Base
method
Chicken:
1. Mix together all of the sauce ingredients.
2. Marinate the chicken in the Major Piri Piri Mari Base. Leave in a refrigerator overnight.
3. Place the chicken on an oven tray and cook at 180°C until the core temperature reaches 65°C.
4. Brush the chicken with the sauce for a nice glaze.
5. Serve.
Allergy Information: Gluten Free
Makes: 10 x 70g portions
Prep Time: 5 minutes + overnight
Cook Time: 35 minutes
Chef's Tip: Can be made with drumsticks for an excellent buffet option.
Piri Piri Slaw:
1. Mix all of the ingredients together.
2. Season with salt and pepper if required.
Allergy information: Gluten Free Contains: Sulphites
Makes: 10 x 70g portions
Prep Time: 15 mins
Cook Time: None
Chef's Tip: Don't mix the day before as the red cabbage can bleed.