Rania's Recipes: Piri Piri Chicken & Potato Salad
If you're looking to add some spice to your Memorial Day cookout, check out these two recipes from Rania Harris!
Piri Piri Chicken
- 6 large red Fresno chiles (about 5 ounces) coarsely chopped
- 4 red Thai chiles, stemmed
- 5 garlic cloves
- ¼ cup red wine vinegar
- 2 ½ teaspoons kosher salt
- 2/3 cup olive oil
- 1 pound boneless, skinless chicken thighs, cut into 2 to 3 pieces each
- Bamboo skewers, soaked in water for at least 1 hour, or metal skewers
Slaw
- ¼ small head green cabbage, very thinly sliced (about 2-1/2 cups)
- ¼ English cucumber, halved lengthwise and thinly sliced
- ¼ Vidalia onion, very thinly sliced
- ¼ cup loosely packed fresh mint leaves, thinly sliced
- 1 tablespoon finely grated lime zest2 tablespoons fresh lime juice (or more to taste)
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Naan (warmed in the oven)
- Sliced Avocados ~ Sliced mixed heirloom tomatoes ~ Sliced Vidalia onions
Directions:
To prepare the piri piri chicken, in a food processor, blend the chiles, garlic, vinegar, and salt until smooth. With the machine running, gradually add the oil.
In a large bowl, toss the chicken with 2/3 cup of the piri piri mixture to coat. Cover and refrigerate for at least 30 minutes, and up to 1 day. Refrigerate the remaining piri piri sauce.
Prepare a grill for high heat. Thread the chicken pieces onto skewers. Grill the skewers, turning frequently and basting with 1/3 cup of the remaining piri piri sauce, for about 12 minutes, or until the chicken is cooked through and charred in spots.
Meanwhile, to make the slaw, in a large bowl, combine the cabbage, cucumber, onion and mint. In a small bowl, whisk the lime zest and juice with the oil to blend. Toss the cabbage mixture with enough dressing to coat. Season to taste with salt.
To serve, divide the chicken skewers, slaw, and flatbreads among four plates. Pass around the sliced onions, tomatoes and avocados, as garnishes.
Serve the remaining piri piri sauce alongside.
Potato Salad
- 1 ½ cups mayonnaise
- ¼ cup Dijon mustard
- 2 tablespoons fresh lime juice (or more to taste)
- 2 tablespoons chipotle pepper puree
- 1 large ripe tomato, seeded and diced
- ¼ cup chopped cilantro leaves
- 3 scallions, chopped, white and green parts
- 1 medium red onion, thinly sliced
- ½ teaspoon cayenne pepper (or to taste)
- 4 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced ½-inch thick
Directions:
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
Place in a serving bowl ~ cover and chill until ready to serve.
Serves: 8
