A vibrant and zesty Mozambican-inspired dish featuring spatchcock chicken marinated in piri-piri sauce, roasted alongside vegetables that become flavorful rice. A two-step oven cooking process yields juicy chicken and seasoned rice. This flavorful meal promises to impress any dinner gathering.
**Ingredients:**
**Chicken**
– 1 whole chicken (1.6 kg), dried
– 2 tsp salt
– 2 tbsp melted salted butter (for finishing)
**Marinade**
– 1 medium yellow onion, quartered
– 1 small red bell pepper, quartered
– 4-5 bird’s-eye chilies (or 1 habanero or 2-3 serrano peppers)
– 8 cloves garlic
– 1 tbsp smoked paprika
– 1 tbsp dried oregano
– ½ tsp salt
– 1 tbsp sugar
– 2 tbsp white vinegar
– Zest and juice of 1 lemon
– 4 tbsp tomato paste
– ½ cup fresh cilantro
– 2 tbsp olive oil
– ¼ cup water
**Rice**
– 1 small yellow onion, finely chopped
– 1 red bell pepper, finely chopped
– 2 cups basmati rice
– 1 tsp salt
– 1 tsp smoked paprika
– ½ tsp ground cumin
– ¼ tsp ground turmeric
– 3 cups water
**White Sauce**
– 1 cup plain whole-milk yogurt
– 2 tbsp mayonnaise
– ¼ tsp salt
– 2 tsp dried oregano
**Piri-Piri Sauce**
– 1 cup reserved marinade
– 2 tbsp salted butter
– 1 tbsp honey (optional)
**Preparation:**
To spatchcock the chicken, cut through the spine bones, remove the backbone, and flatten the chicken.
Blend all marinade ingredients, reserving 1 cup for the piri-piri sauce.
Season chicken with salt and coat with marinade, refrigerate, then bring to room temperature before cooking.
Roast chicken over vegetables at 450 F for 45 minutes. Add rice, seasonings, and water, cover, and roast until chicken reaches 165 F and rice is tender.
Brush chicken with butter, rest, and prepare white and piri-piri sauces.
Fluff rice, serve with chicken, and sauces.
**Serves 4 to 6**