Piri-Piri is the Portuguese name for African birds-eye chilis, and can be used to describe both the chili as well as the sauce made from it.

This recipe calls for pre-cooked potatoes, so to save you time at the beginning of the week you can boil a bag’s worth ahead of time and store them in an air-tight container in the fridge to use for lunches and dinners throughout the week.

Prep
15 mins
Cook
40 mins
Serves
4
Ingredients
27

Equipment

  • Blender
  • Bowl
  • Parchment paper
  • Baking sheet

Ingredients

Piri-Piri Chicken:

  • 6 to 8 red birds-eye chilis, chopped
  • 5 garlic cloves, chopped
  • 1 onion, chopped
  • 3/4 cup olive oil
  • 1/2 cup cilantro, chopped
  • 1/4 cup white vinegar
  • 1/4 cup basil, chopped
  • 2 Tbsp oregano, chopped
  • 1 Tbsp sugar
  • 1 Tbsp smoked paprika
  • 2 tsp salt
  • 1 lemon, juiced
  • 4 chicken legs

Tandoori Potatoes:

  • 1 cup Greek yogurt
  • 2 garlic cloves, minced
  • 1 tsp chili powder
  • 1 tsp turmeric powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground coriander
  • 1/2 tsp cumin
  • 1/2 tsp garam masala
  • 1/2 lemon, zested and juiced
  • 1.5 lbs Little Potatoes

Green Beans:

  • 1 lbs green beans, trimmed
  • 1 Tbsp canola oil
  • 1/4 tsp salt
  • 1 pinch pepper

Instructions

  • Step 1

    In a blender combine chillies, garlic, onion, oil, cilantro, vinegar, basil, oregano, sugar, paprika, salt, and lemon juice. Blend until well combined.

  • Step 2

    Place chicken legs legs on a parchment lined sheet tray and pour blended sauce over chicken. Make sure chicken is evenly coated.

  • Step 3

    Place chicken in oven preheated to 400 °F and set timer for 20 minutes.

  • Make the Tandoori Sauce:

    In a bowl combine yogurt, garlic, chili powder, ginger, coriander, cumin, garam masala, lemon zest, and juice.

  • Step 5

    Boil potatoes for 25 minutes. Strain and allow to cool slightly. Once cool to the touch, press down on each potato so they flatten, but still stay intact (use a spatula, glass, or other flat-bottomed kitchen utensil).

  • Step 6

    Line a baking sheet with parchment paper. Brush half the tandoori sauce on the parchment. Place smashed potatoes on the sheet pan and coat with additional tandoori sauce. Reserve any leftovers to serve at the table.

  • Step 7

    Once the chicken has cooked for 20 minutes, place potatoes in the oven. Once ten minutes has passed, toss green beans in oil, salt and pepper. Place it on top of potatoes.

  • Step 8

    Place tray back in the oven for another 20 minutes, or until chicken has an internal temperature of 175 °F.