Chicken piri piri, baby potatoes, carrots and corn

Name: Chicken piri piri, baby potatoes, carrots and corn
Ingredients: 2 Brown soft sugar; 2 units.items Shallots; 1 Honey; 4 units.items Garlic cloves; 2 units.items Red chilies; 1 Red wine vinegar; 1 Olive oil; 2 units.items Bay leaves; 4 Tomato passata; 1 units.items Grated zest and juice of lime; 1 units.items Whole chicken; Sea salt; Coriander; Black pepper; 1 units.items Smoked paprika powder; 3 units.items Shallots; 25 g Butter; 250 g Mushrooms; 2 units.items Corn cobs; 500 g Mini baby potatoes; Rosemary; Flat-leaf parsley; 1 units.items bunch of carrots; Braaimaster; Churrasco frame; Skillet / cast iron pan; Churrasco skewers; Wok pan

Butterflied piri piri chicken, with vegetables and potato garnish from the Braaimaster.The whole chicken is butterflied, generously coated with piri piri sauce, and slowly cooked on the Braaimaster for a juicy and spicy result. The side dish of baby potatoes, mushrooms, carrots, and corn is prepared in the wok over the fire. Recipe for 4 people.

Ingredients

2Brown soft sugar

2units.itemsShallots

1Honey

4units.itemsGarlic cloves

2units.itemsRed chilies

1Red wine vinegar

1Olive oil

2units.itemsBay leaves

4Tomato passata

1units.itemsGrated zest and juice of lime

1units.itemsWhole chicken

Sea salt

Coriander

Black pepper

1units.itemsSmoked paprika powder

25gButter

3units.itemsShallots

250gMushrooms

2units.itemsCorn cobs

500gMini baby potatoes

Rosemary

Flat-leaf parsley

1units.itemsbunch of carrots

Braaimaster

Churrasco frame

Skillet / cast iron pan

Churrasco skewers

Wok pan

Preparation

Light the Braaimaster and slide the coals (once formed) under the left grill grate. Let the Braaimaster heat up for about 30 to 45 minutes. Keep this in mind when preparing the recipe.
Remove the chicken from the refrigerator and let it come to room temperature.
Zest the lime and squeeze out the juice.
Clean the garlic and shallots and cut them, along with the red chili, into coarse pieces.
Melt the butter in a skillet (cast iron pan) and sauté the shallot. Halfway through, add the garlic and red chili and briefly sauté. Add the brown sugar, bay leaves, and smoked paprika, deglaze with the lime juice, honey, and wine vinegar. Finally, add the tomato passata and let the sauce reduce by one third. Use a hand blender to blend in the olive oil and coriander at the end. Season with sea salt and pepper if desired.
Place the chicken breast-side down and use kitchen scissors to cut along both sides of the backbone to remove it.
You now have two options. You can choose to open the chicken slightly, turn it over onto its back, and press it flat with some force, breaking the breastbone. Or you can remove the breastbone by leaving the chicken breast-side down, locating the white triangular tip inside the neck, and cutting through it with a knife. Then push the breastbone up from the breast side. If the breastbone protrudes, you can slip your fingers underneath and remove it. The chicken can now be easily opened up.
Then coat the chicken with the Piri Piri sauce. The chicken is now ready to cook on the Braaimaster. We do this on the right side (indirect) until a core temperature of 75°C is reached.
Wash the baby potatoes and cover them with cold water. When the potatoes boil, let them cook for 3-5 minutes, then drain. Let cool.
Peel the carrots and cut into desired slices.
Cut the corn into several thick slices.
Briefly cook the carrots and corn, then drain.
Peel and slice the shallot, halve the mushrooms, and slice the potatoes.
Heat the wok on the Braaimaster.
Heat some oil in the wok and fry the shallot and mushrooms until golden brown. Then add the potatoes, carrots, and corn in succession.
Meanwhile, pick some sprigs of rosemary and parsley. Stir-fry these for the last few minutes. Season with sea salt and pepper.