Piri-piri chicken and slaw recipe
 Special enough to feel like a weekend treat, but easy enough for busy weeknights, this charred piri-piri chicken with rainbow slaw is perfect for any occasion! 1 tbsp smoked sweet paprika 1 tbsp hot paprika 2 tsp garlic granules2 tsp onion salt 1 tsp dried oregano 2 tsp flaky sea salt 2 tsp ground coriander 1 tsp caster sugar 1 heaped tsp ancho or habanero chilli flakes (optional) 1 tbsp smoked sweet paprika 1 tbsp hot paprika 2 tsp garlic granules 2 tsp onion salt 1 tsp dried oregano 2 tsp flaky sea salt 2 tsp ground coriander 1 tsp caster sugar 1 heaped tsp ancho or habanero chilli flakes (optional) 4 chicken breasts (100–125g/3½–4½oz each), about 1cm1–2 tbsp piri-piri rub (see above, or use shop bought)1 tbsp olive oilflatbreads or leftover rice/grains/potatoes, to serve 4 chicken breasts (100–125g/3½–4½oz each), about 1cm 1–2 tbsp piri-piri rub (see above, or use shop bought) 1 tbsp olive oil flatbreads or leftover rice/grains/potatoes, to serve 4 frozen sweetcorn cobs1 tbsp extra virgin olive oilpinch salt 4 frozen sweetcorn cobs 1 tbsp extra virgin olive oil pinch salt ¼ red cabbage, finely shredded1 large carrot, grated or thinly sliced½ red onion, thinly sliced1 tsp piri-piri rub (see above, or use shop bought)1 lime, juice only1–2 tbsp full-fat Greek yoghurtpinch salt ¼ red cabbage, finely shredded 1 large carrot, grated or thinly sliced ½ red onion, thinly sliced 1 tsp piri-piri rub (see above, or use shop bought) 1 lime, juice only 1–2 tbsp full-fat Greek yoghurt pinch salt Method To make the piri-piri rub, mix all of the ingredients and place in a dry jar. To make the piri-piri chicken, place the chicken breasts in a shallow bowl and dust them liberally with the piri-piri rub. Drizzle over the olive oil and use your hands to fully cover the chicken with the rub and oil.Place a non-stick frying pan over a medium-high heat and when hot, add the chicken breasts and fry for 2–3 minutes on each side, or until the chicken is cooked through and the edges are golden and charred. Meanwhile, to make the sweetcorn, place the frozen corn cobs in a microwave-safe bowl, splash with a little water and cook from frozen for about 8 minutes, or until tender. Drizzle the oil over the sweetcorn and season with salt to taste. To make the slaw, put the shredded vegetables into a bowl and season with piri-piri rub, salt and lime juice. Mix in the Greek yoghurt and stir well.Serve the piri-piri chicken with all the sides. To make the piri-piri rub, mix all of the ingredients and place in a dry jar. To make the piri-piri rub, mix all of the ingredients and place in a dry jar. To make the piri-piri chicken, place the chicken breasts in a shallow bowl and dust them liberally with the piri-piri rub. Drizzle over the olive oil and use your hands to fully cover the chicken with the rub and oil. To make the piri-piri chicken, place the chicken breasts in a shallow bowl and dust them liberally with the piri-piri rub. Drizzle over the olive oil and use your hands to fully cover the chicken with the rub and oil. Place a non-stick frying pan over a medium-high heat and when hot, add the chicken breasts and fry for 2–3 minutes on each side, or until the chicken is cooked through and the edges are golden and charred. Place a non-stick frying pan over a medium-high heat and when hot, add the chicken breasts and fry for 2–3 minutes on each side, or until the chicken is cooked through and the edges are golden and charred. Meanwhile, to make the sweetcorn, place the frozen corn cobs in a microwave-safe bowl, splash with a little water and cook from frozen for about 8 minutes, or until tender. Meanwhile, to make the sweetcorn, place the frozen corn cobs in a microwave-safe bowl, splash with a little water and cook from frozen for about 8 minutes, or until tender. Drizzle the oil over the sweetcorn and season with salt to taste. Drizzle the oil over the sweetcorn and season with salt to taste. To make the slaw, put the shredded vegetables into a bowl and season with piri-piri rub, salt and lime juice. Mix in the Greek yoghurt and stir well. To make the slaw, put the shredded vegetables into a bowl and season with piri-piri rub, salt and lime juice. Mix in the Greek yoghurt and stir well. Serve the piri-piri chicken with all the sides. Serve the piri-piri chicken with all the sides. Recipe tips If you have an air fryer, you can alternatively roast the chicken in the air fryer at 200C for 6–8 minutes. If you have time, you can hold the corn with tongs near the flame of the hob and char slightly after microwaving.