Roasted Piri Piri Chicken with Kale and Black Bean Mix
Roasted Piri Piri Chicken with Kale and Black Bean Mix is a vibrant and dish that serves four, combining the rich flavors of piri piri marinade with the wholesomeness of kale and black beans. The recipe begins with a homemade marinade of red onion, garlic, olive oil, red wine vinegar, chillies, red pepper, paprika, oregano, lemon zest and juice, sea salt, and optional chilli flakes or brown sugar, tailored to taste for the perfect balance of warmth and tang. This marinade is briefly sautéed, then massaged into a flattened, backbone-removed chicken, ensuring deep flavor penetration. Roasted alongside cherry tomatoes, the chicken emerges from the oven juicy and fragrant. Simultaneously, black beans, kale, and marinated red peppers are warmed together, creating a nutritious and flavorful side.
- chicken
- 250 g cherry tomatoes
- 2 x 400-g tins of black beans, rinsed
- 3 double handfuls of kale
- 6 marinated red peppers
- Aloli, to serve
- 1 Small red onion
- 3 Garlic cloves, peeled
- 125 milliliters Olive oil
- 60 milliliters Red wine vinegar
- 2 Chillies
- 1 Red pepper
- 1 tablespoon Paprika
- ½ tablespoons Dried oregano
- Grated zest and juice of ½ lemon
- A pinch of sea salt
- Dried chilli flakes
- Brown sugar
- Preheating the Oven:
Preheat the oven to 200°C/400°F/Gas 6.
- Preparing the Marinade:
Using a food processor, blitz all marinade ingredients until smooth. Adjust flavoring to taste - add chili flakes or powder for more heat, or brown sugar if too acrid. Aim for a balanced warmth and vinegar taste.
- Thickening the Marinade:
Transfer marinade to a frying pan over medium heat. Sauté for 5-7 minutes to thicken, stirring frequently. Set aside to cool slightly.
- Preparing the Chicken:
Use kitchen scissors to remove the backbone of the chicken. Flatten the chicken on a board. Pour half of the marinade over the chicken, massaging it into the skin.
- Roasting the Chicken:
Place the chicken in a roasting tray with cherry tomatoes. Roast in the preheated oven for 45-50 minutes, or until chicken breast reaches an internal temperature of 73°C/164°F and juices run clear from the leg when pricked with a knife.
- Preparing the Vegetables:
While the chicken rests, warm black beans, kale, roasted cherry tomatoes, and marinated peppers in a saucepan over medium heat. Stir until beans are warm and kale has wilted.
- Serving:
Carve the chicken and serve with warmed vegetables, extra sauce from the roasting tray, and Aioli on the side.
