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Irish Times
10 hours ago
- General
- Irish Times
Barbecue piri piri chicken thighs with coleslaw
Serves : 4 Course : Dinner Cooking Time : 40 mins Prep Time : 15 mins Ingredients For the piri piri sauce 2 onions, peeled and quartered 2 tomatoes, halved 5 garlic cloves, peeled 2 red chillis, whole 3tbs olive oil 1tbs honey Zest and juice of half a lemon For the dry rub: 2tbs smoked paprika 1tbs dried thyme 1tsp chilli powder 1tbs dried oregano 1tbs garlic powder 1tbs onion powder 8 boneless chicken thighs ½ white cabbage 2 carrots 2tbs mayo ½tbs wholegrain mustard ½tbs white wine vinegar Sea salt and black pepper Handful fresh parsley, chopped 1 red chilli, sliced 2 spring onions, sliced Preheat the oven to 220 degrees. Start by making the piri piri sauce. Place the onion, tomatoes, garlic and chilli on an oven tray and drizzle with the olive oil. Roast in the oven for 30 minutes at 220 degrees until golden brown and soft. Transfer to a blender, add the honey, lemon zest and lemon juice, and blend to a smooth sauce, then set aside. Reduce the oven temperature to 200 degrees. Mix the dry rub ingredients together in a small bowl, then season the chicken thighs evenly with the rub. Place the seasoned thighs on an oven tray and cook in the oven for 25 minutes at 200 degrees. While the thighs are in the oven, make the coleslaw. Remove the dense core from the cabbage, then very thinly slice the cabbage using a sharp knife or mandolin and place in a mixing bowl. Peel and grate the carrots and add to the bowl. In a small bowl, mix the mayo, mustard and vinegar together, then add it to the cabbage and carrot. Season with salt, pepper and chopped parsley and mix lightly until evenly combined, then set aside. Remove the thighs from the oven after 25 minutes and brush them with the piri-piri sauce. The thighs can be finished in the oven for a further five minutes at 200 degrees, but ideally place them on to a preheated barbecue on a high heat and cook for two to three minutes with the lid closed, then turn them and cook them on the other side for another two minutes with the lid closed until browned and charred. Then remove and allow to rest for five minutes before serving. To serve, spoon the coleslaw into a sharing serving bowl alongside the chicken thighs. Garnish with some sliced red chilli and spring onions.
Telegraph
06-06-2025
- General
- Telegraph
Piri piri monkfish with runner bean relish
Monkfish on the bone is perfect for a piri piri dish like this – its firm flesh stands up to the heat and a good roast. You can use other fish, just go a bit gentler with flakier varieties when it comes to cooking and serving. The relish is a great way to use up a glut of runner beans – you can also serve it as part of an antipasti spread or with grilled meats and veg. Requires marinating time. Overview Prep time 20 mins Cook time 35 mins Serves 4 Ingredients For the marinated fish 4-5 red chillies juice of 1 lemon 4 garlic cloves, peeled 2 bay leaves ½ tbsp white wine vinegar or cider vinegar 2 tsp paprika 60ml vegetable or rapeseed oil 1 x 1kg monkfish tail or 2 x 500g tails, trimmed For the relish handful of runner beans (about 6-7), trimmed and diced 1 red onion, finely chopped ½ tbsp white wine vinegar or cider vinegar 2 medium tomatoes (seeds removed), diced ½ red chilli, finely chopped 1 tbsp chopped coriander, plus extra to serve 2 tbsp olive or rapeseed oil
