Piri Piri Chicken with Shaved Zucchini and Carrot Salad

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Servings: 4
Prep Time: 20 MINS
Cook Time: 30 MINS

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Piri Piri Chicken with Shaved Zucchini and Carrot Salad

Step ONE

For the chicken, place oil, vinegar, Thai peppers, garlic, onion, oregano, paprika, sugar and salt in a food processor or blender and puree, scraping down the sides, as needed, until smooth, about 30 seconds. Rub mixture over chicken and under skin. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

Step TWO

Preheat oven to 450°F and place a wire rack on a rimmed baking sheet. Remove chicken from marinade and pat dry. Place chicken, skin-side-up, on a roasting rack in a pressure cooker. Lock lid in place and set the vent to sealed. Using the manual function, select a 30-minute cook time at high pressure. Once cooking is complete, carefully release the pressure valve to vent steam.

Step THREE

Transfer chicken to the prepared baking sheet and roast until light golden-brown, about 10 minutes. Cover with aluminum foil and let rest.

Step FOUR

Meanwhile, for salad, whisk oil, lime juice and garam masala together in a large bowl. Season with salt and pepper, to taste. Add carrot, zucchini, red onion and mint, and toss to combine. Serve chicken with salad and enjoy.

Drink Pairing: Golden Belgian Ale

1 (5-6 lb.)	ROXY® Organic Whole Chicken
1 cup	olive oil
8	Thai peppers, stemmed
8 cloves	garlic
1 medium	onion, roughly chopped
1 tbsp.	dried oregano
2 tsp.	sugar
1 tbsp.	salt
1 1/2 cups	low-sodium chicken broth

	SALAD:
3 tbsp.	olive oil
1/2	lime, juiced
1/2 tsp.	Sonoma Spice Queen Garam Masala
	Kosher salt and freshly ground black pepper, to taste
2 medium	carrots, peeled and thinly shaved
2 small	zucchini, thinly shaved
1/2 small	red onion, sliced thin
3 tbsp.	fresh mint leaves