Creamy Peri-Peri Spatchcock Chicken

Creamy peri peri spatchcock chicken served with savory turmeric rice. A whole butterflied chicken with a spicy, creamy peri peri sauce.

Course Dinner

Cuisine Portuguese, South African

Keyword creamy peri peri chicken, peri peri chicken with rice, peri peri spatchcock chicken, spatchcock chicken recipe, spatchcock chicken with sauce, whole roasted peri peri chicken

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 687kcal

Author Alida Ryder

Ingredients

For the chicken

3 lb (1.5kg) whole chicken
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp peri-peri seasoning
2 tsp salt
1 tsp pepper

For the rice

1 onion finely chopped
1 red bell pepper
1 yellow bell pepper
4 garlic cloves crushed
1 tsp turmeric
2 cups Jasmine rice
4 cups chicken broth / water
2 tsp salt
2 cups frozen corn

For the peri-peri sauce

½ cup peri-peri sauce
1 cup heavy cream
1-2 tsp lemon juice to taste
salt and pepper to taste

Instructions

Spatchcock the chicken: cut along both sides of the backbone with kitchen scissors, remove it, flip and press flat on the breastbone.
Drizzle over the olive oil and lemon juice. Season with the peri-peri seasoning, salt and pepper. Marinate for at least 30 minutes or overnight.
For the rice: Follow recipe instructions.
Preheat oven to 400°F (20°C). Place chicken skin-side up on a baking tray. Roast for 40 to 50 minutes until golden, crispy and cooked through (165°F/74°C at the thigh).
For the sauce: simmer peri peri sauce and cream for 5 minutes. Add lemon juice and salt to taste.
Pour half of the sauce over the chicken and roast for another 5 minutes then remove from the oven and allow to rest for 10 minutes.
Serve the chicken over the rice. Pour the creamy sauce generously over the top.

Nutrition