Piri Piri Chicken with Sweet Potato Wedges (Portuguese)

A crispy, spiced roast chicken recipe with a big, bold salsa and tasty potato wedges.

whole chicken (1.3 kg)
3 sprigs fresh thyme
4 cloves garlic
1 tsp. sweet smoked paprika
extra-virgin olive oil
2 red onions
4 ripe mixed colour tomatoes
6 fresh mixed colour chillies
red wine vinegar
extra-virgin olive oil

Sweet Potato Wedges:
sweet potatoes (750 g)
1 tsp. smoked paprika
2 Tbsp. fine semolina

Jalapeño Salsa:
1 jar pickled jalapeños (200 g)
1 bunch fresh coriander

Using a sharp knife, carefully cut the chicken in half along the backbone.

Pick the thyme leaves into a pestle and mortar, peel and add 1 clove garlic, then add the paprika and a pinch of sea salt. Bash to a paste, then muddle in 2 Tbsp. of olive oil.

Rub the marinade all over the chicken, making sure to get into all the nooks and crannies. Cover and place in the fridge to marinate for at least 2 hours, preferably overnight.

When you’re ready to cook, preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Place a large griddle pan over a high heat.

Quarter the unpeeled onions and halve any larger tomatoes, then place on the hot griddle with the chillies and the remaining unpeeled cloves garlic. Grill for 5-10 minutes, or until charred all over, turning regularly.

Remove the garlic skins and peel the onions, then add all the vegetables to a food processor with a splash of red wine vinegar and a good lug of extra virgin olive oil. Blitz until smooth, then add a splash of water to loosen, if needed. Season to taste.

Return the griddle pan to a high heat, add the marinated chicken and sear all over for 8-10 minutes, turning regularly. Transfer to a roasting tray, then pop in the hot oven for 45 minutes, or until cooked through.

Meanwhile, cut the sweet potatoes into rough 2cm wedges. Toss with the paprika, semolina, a small pinch of salt and black pepper and a lug of olive oil.

Spread the wedges out on 2 large baking trays, then place in the oven for 25-30 minutes, or until tender and crisp.

To make the jalapeño salsa, drain and add the jalapeños to a food processor with a splash of the pickling juice. Tear in the coriander (stalks and all) and add a splash of extra virgin olive oil. Blitz well until smooth.

Serve the roast chicken with your piri piri sauce, sweet potato wedges and a little jalapeño salsa.

Makes 4 servings.