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Piri-piri chicken with asparagus and whipped ricotta
Fruit and vegetables
10 red
bird's-eye chillies
8 green
bird's-eye chillies
4
garlic
cloves, peeled
1
shallot
, finely chopped
2 sprigs
thyme
, leaves picked and chopped
1
garlic
clove, finely grated
2 x 180g/6oz bunches
asparagus
, woody ends trimmed
1
lemon
, zest only, plus extra for garnish
Tins, packets and jars
8 jalapeño chillies
1½ tsp
Dijon mustard
1½ tsp
wholegrain mustard
Cooking ingredients
3
bay leaves
1½ tsp
smoked paprika
110ml/4fl oz extra virgin
olive oil
80ml/2½fl oz
white wine vinegar
2 tsp caster
sugar
salt
3 tbsp
sherry vinegar
200ml/7fl oz
olive oil
1½ tsp
honey
1 tsp
salt
½ tsp
black pepper
4 tbsp
olive oil
salt
, to taste
Dairy, eggs and chilled
250g/9oz
ricotta
Meat, fish and poultry
1 whole
chicken
(about 1.6-1.8kg/3lb 5oz–4lb)
Other
1 loaf
sourdough bread
, thickly sliced
Back to recipe
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