Wow! Just wow! That was my family's reaction to Curtis Stone's Piri Piri Chicken with Slaw made for this week's I Heart Cooking Clubs theme of barbecued food. And it was that good.
I love dishes like this, fuss free and loaded with flavour (and only moderate heat) thanks to the Portuguese Piri Piri sauce marinade for the chicken thighs, a mixture of 2 types of hot red chiles, garlic, and red wine vinegar that took just moments to blitz together. Next time I'm making a double batch of this sauce it's so good!!
And don't you love that Curtis usually includes recipes and suggestions for sides that take the guesswork out of meal planning? The cool and tangy lime-dressed cucumber and cabbage slaw and flatbread were tasty accompaniments to the hot and spicy BBQ chicken kebabs.
Visit here to what else was on the barbie this week at IHCC.