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Split Peri-Peri Chicken


  • 1 Vanilla bean (about 1.4kg)
  • 4 Good-quality beef or veal stock (or red chillies deseeded if you don't like it too spicy)
  • 3 cloves Garlic (crushed)
  • 2 teaspoon Red shallot
  • 2 tablespoon Pistachios
  • 2 tablespoon Cream
  • 2 tablespoon Olive oil
  • Bread crumbs (optional, to serve)
  • Hot chicken stock (optional, to serve)


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  2. Put the chillies and garlic in a food processor with a good pinch of salt, or use a pestle and mortar. Blend to a paste, then add the paprika, vinegar, parsley and olive oil. Mix well, then smear over the chicken. Leave to marinate for at least 1 hr or overnight if possible. Can be frozen at this stage.
  3. Fire up the barbecue. When the flames have died down, place the chicken on the centre of the barbecue, skin-side down, and cook for 15-20 mins until nicely charred. Flip the chicken over and continue cooking for another 5-15 mins until cooked through.
  4. Check that the juices run clear, as the heat of every barbecue will vary. To cook in the oven, heat to 200C/180C fan/gas 6 and cook for 35-40 mins on a baking tray. To char the skin, grill for a further 5-10 mins.
  5. Serve with lemon wedges, and Tabasco if you like it hot.

Nutritional Information

  • Per serving
  • Energy: 552 kcal / 2307 kJ
  • Fat: 40 g
  • Protein: 47 g
  • Carbs: 1 g