Peri Peri Chicken Escabeche

Enjoy the vibrant flavours of roasted Peri Peri Butterfly Chicken complemented by a zesty escabeche sauce, creating a deliciously tangy one-pan meal.

SERVES: 4

• 1 Rangitikei Peri Peri Butterflied Chicken
• 1 red onion, sliced
• 2 spring onions, cut into 2cm pieces
• 1 carrot, sliced
• 3 cloves garlic, crushed
• 1 tablespoon cumin seeds
• 1 cup red wine vinegar
• ½ cup chicken stock
• 1/3 cup golden raisins
• Mint leaves
• 1 green chilli, sliced

1. Pre-heat the oven to 180°C.
2. Place the Peri Peri Butterfly Chicken in a large roasting pan and roast for an initial 45 minutes.
3. While the chicken is in the oven, make your escabeche sauce. Heat a splash of olive oil in a large pan over medium heat. Sauté the red onion, spring onions, carrots, garlic & cumin seeds until fragrant. Add the red wine vinegar, chicken stock and raisins. Reduce heat and let simmer for 10 minutes. Remove from heat and leave to cool.
4. After 45 minutes, remove the chicken from the oven. Pour over the escabeche sauce, return to the oven and continue cooking for a further 15 minutes.
5. Garnish with mint leaves and sliced green chillies before serving with rice or tortillas.