Spatchcock Peri Peri Chicken with Hispi Cabbage, Fennel & Apple Slaw
Mains

Spatchcock Peri Peri Chicken with Hispi Cabbage, Fennel & Apple Slaw

5 Plant Points

This Spatchcock Peri Peri Chicken with Hispi Cabbage, Fennel and Apple Slaw is a flavorful, wholesome dish the whole family will love. It combines spicy, tender chicken with a crisp refreshing slaw. Packed with 40g of protein and 5.5g per serving, it's a balance but indulgent meal perfect for Sunday dinner entertaining. 


Ingredients:

For the Peri Peri Chicken:

  • 1 whole chicken, spatchcocked (butterflied)

  • 1 whole lemon, peeled and roughly chopped

  • 3 red chillies (deseed for less heat, if desired)

  • 5 garlic cloves

  • 3 tbsp olive oil

  • Salt and pepper, to taste

For the Slaw:

  • ½ head Hispi cabbage (or savoy cabbage), thinly sliced

  • 1 fennel bulb, thinly julienned

  • 1 apple, thinly julienned (choose a sweet-tart variety like Pink Lady or Granny Smith)

For the Dijon Cider Vinegar Vinaigrette:

  • 2 tbsp cider vinegar

  • 1 tbsp Dijon mustard

  • 6 tbsp olive oil

  • Salt and pepper, to taste

Method:

  1. Prepare the Peri Peri Marinade:

    • In a blender, combine the lemon, chillies, garlic, olive oil, salt, and pepper. Blend until smooth.

  2. Marinate the Chicken:

    • Place the spatchcocked chicken in a large dish or baking tray, season with salt and pepper and pour the peri peri marinade over it. Rub the marinade all over, ensuring it gets into all the crevices.

    • Marinate for at least 30 minutes (or up to 2 hours) in the refrigerator for best results.

  3. Roast the Chicken:

    • Preheat the oven to 200°C (400°F).

    • Place the marinated chicken on a baking tray, skin side up. Roast for 40–50 minutes, or until the skin is golden and crispy and the internal temperature reaches 75°C (165°F).

    • Remove from the oven and let it rest for a few minutes before serving.

  4. Prepare the Slaw:

    • In a large bowl, combine the thinly sliced Hispi cabbage, julienned fennel, and apple.

  5. Make the Vinaigrette:

    • In a small bowl, whisk together the cider vinegar, Dijon mustard, olive oil, salt, and pepper.

    • Pour the vinaigrette over the slaw and toss well to coat.

  6. Serve:

    • Carve the roasted peri peri chicken and serve with a generous helping of the fresh, tangy slaw on the side.