Piri Piri Chicken

Preparation

1. Combine the sauce (excluding the stock) and marinade the chicken over night
2. Put the chicken into a pressure cooker, add the stock (and any extra water needed for the minimum required in the pressure cooker)
3. Pressure cook for 9 minutes on high
4. Once depressurised separate the chicken pieces from the leftover liquid
5. Reduce the liquid (10-15 mins)
6. Grill or griddle the chicken for 4-5 mins per side
7. Move the chicken to a serving dish and pour the reduces sauce over the chicken

Notes

Ingredients

• 800g chicken pieces (skin on)
• 240ml chicken stock
• Sauce
• Juice of 1 limón
• 60ml orange juice
• 60ml oil
• 4tbsp garlic-ginger paste
• 1tbsp sambal oelek
• 2tbsp smoked paprika
• 1tbsp dried oregano
• 1tbsp honey
• 1tbsp onion flakes
• ½ tsp black pepper
• ½ tsp salt

Equipment

• Bowl with lid (or cling film)
• Pressure cooker
• Grill or griddle pan

Nutritional Facts

• Serving size: 319.6g
• (20% / 25%)   Calories: 507kcal
• (45%)Total fat: 25g
• (21%)   Saturated fat: 4.2g
• (50%)   Unsaturated fat: 17.4g
•     Mono: 14g
•     Poly: 3.4g
• (58%)   Cholesterol: 174mg
•   Trans Fat: 0g
• (5%)Total carbohydrates: 14g
•   Starch: 0g
• (20%)   Sugars: 5.9g
•     Sucrose: 0.7g
•     Glucose: 0.5g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0.7g
•     Galactose: 0g
• (7%)   Fibre: 1.7g
• (116%)Protein: 58g
• Salts
• (56%)   Sodium: 1.1g
• (23%)   Potassium: 821mg