Piri Piri Chicken with Coleslaw

This dish originates from Mozambique with a little bit of Portuguese colonial influence thrown in as well. The African birdseye chilli - known as piri piri, peri peri or sometimes pili pili (the name literally means ‘chilli chilli’ in Swahili) - may be small and look innocent but can be extremely potent! It’s up to you how many chillies you add to your sauce in this recipe - adding just one gives a lovely flavour with only a touch of heat, but adding all of them is for chilli fanatics only!

Adding a dessert blend? We'll email you the recipe once you've ordered!

20 minutes

50 minutes


In stock

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PIRI PIRI BLEND: Sweet smoked paprika, hot smoked paprika, salt, ancho chilli, onion, garlic, celery salt, oregano, thyme, coriander leaf
COLESLAW SEASONING: Chives, celery salt, mustard, onion, garlic, white pepper


  • 4 chicken legs
  • 1 small onion
  • 2 medium carrots
  • ¼ white cabbage
  • 3 heaped tbsp mayonnaise
  • 2 tbsp tomato puree
  • 2 tbsp vinegar (white wine or cider vinegar is best)
  • Oven chips (wedges or sweet potato are best) or make your own
  • Baking tray x 2
  • Small saucepan
  • Mixing bowl
  • Blender

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