Frango Piri-Piri with Roasted Potatoes and Salad

Ingredients

Quantities are for one portion.

• 1 tbsppiri-piri hot sauce
• 1lemon, juiced
• 15 mlolive oil
• salt and pepper to taste
• 50 glettuce leaves
• 150 gpotatoes, cubed
• 0.5tomato, sliced
• 1garlic clove, crushed
• 150 gchicken leg (bone-in), skin on

Method

1. Preheat the oven. Toss the cubed potatoes in half the olive oil, salt, and pepper. Roast until crispy and cooked through.
2. In a bowl, whisk the piri-piri hot sauce, crushed garlic, lemon juice, and the remaining olive oil to create the marinade.
3. Score the skin of the chicken leg. Rub half the piri-piri marinade enthusiastically into the meat.
4. Heat a grill pan or outdoor grill. Cook the chicken leg until the skin is blistered and charred, and the meat is cooked to the bone.
5. Arrange the lettuce leaves and sliced tomato in a small bowl to form a fresh side salad.
6. Brush the hot, charred chicken with the remaining raw piri-piri sauce for an extra kick of heat as it rests.
7. Serve the spicy grilled chicken next to the hot roasted potatoes and the cool salad.