Piri-piri chicken with asparagus and whipped ricotta

Crispy, burnished skin with a fiery piri-piri glaze that hits you with smoky heat. Underneath, the chicken stays juicy and tender. Alongside, cool whipped ricotta on golden fried sourdough and bright asparagus dressed in a tangy mustard vinaigrette. It is a feast built for dunking, dipping and going back for more.

The lean chicken and asparagus bring good protein and fibre, but the generous use of olive oil for frying the bread and making the paste, along with the ricotta, pushes the saturated fat and calorie count upward. A balanced, indulgent weekend meal.

Method

Day Before: Make the Piri-Piri Paste and Marinate (30 minutes active, overnight marinating)

1. Roast the chillies. Preheat your oven to 200C (Fan 180C/Gas 6). Spread all the bird’s-eye and jalapeño chillies out on a baking tray in a single layer. Roast for 10–12 minutes until they are nicely browned and soft. Transfer them to a plate and let them cool down completely.
2. Prep the chillies carefully. Pop on some disposable gloves — trust me, you do not want chilli on your fingers later. Remove the stalks and roughly chop the roasted chillies.
3. Simmer the paste. Combine the chopped chillies, garlic, bay leaves, smoked paprika, olive oil, white wine vinegar, sugar and 1½ tsp salt in a small saucepan. Bring it to a gentle simmer over medium heat and cook for 3 minutes. The kitchen will smell incredible. Let it cool to room temperature.
4. Blend until smooth. Tip the cooled mixture into a blender and blitz until completely smooth. Taste it — adjust with more salt, sugar or vinegar if needed. This piri-piri paste is liquid gold.
5. Spatchcock and marinate. Using poultry scissors, cut along both sides of the backbone and remove it. Open the chicken flat and cut through the breastbone to halve it. Press each half down firmly with the heel of your palm to flatten. Season generously with salt on all sides, then brush about 180ml of the piri-piri paste over every surface. Cover and pop it in the fridge overnight.

Cooking Day: Bring to Room Temperature (1 hour ahead)

6. Let the chicken warm up. Take the marinated piri-piri chicken out of the fridge at least an hour before you plan to cook. This is really important — cold chicken straight from the fridge cooks unevenly. Give it time to come to room temperature while you get everything else organised.

Roast the Chicken (45–50 minutes)

7. Crank the oven up. Preheat to 240C (Fan 220C/Gas 7). Lay the chicken halves skin-side up on a baking tray. Brush with more piri-piri sauce — be generous. Roast for about 45–50 minutes, brushing with sauce again after 30 minutes. The skin should be deeply burnished and crisp. Check it’s cooked through by piercing the thickest part of the thigh — the juices should run clear with no pink. Rest the chicken in a warm place while you prep the sides.

Meanwhile: Make the Dressing (5 minutes, overlaps with roasting)

8. Quick-pickle the shallot. Place the finely chopped shallot in a fine-mesh sieve and rinse briefly under cold water. Drain, then tip into a bowl with the sherry vinegar and a tablespoon of warm water. Let it sit for 2 minutes — this takes the raw edge off.
9. Whisk the dressing. Add the olive oil, honey, Dijon mustard, wholegrain mustard, thyme, grated garlic, salt and pepper to the shallot mixture. Whisk until it emulsifies. Taste and adjust the seasoning. This dressing is a keeper.

Cook the Asparagus and Fry the Bread (10 minutes, while chicken rests)

10. Blanch the asparagus. Bring a pan of salted water to the boil. Cook the asparagus for 3–4 minutes until just tender but still with a bit of bite. Drain and lay the spears on a clean tea towel on a baking tray to dry. Toss with a tablespoon of olive oil and the lemon zest.
11. Whip the ricotta. Drain the ricotta well, then blitz it in a food processor with a good pinch of salt for 30–60 seconds. You want it silky smooth and cloud-like. Set it aside.
12. Fry the sourdough. Place a frying pan (cast iron is ideal) over medium-high heat. Add enough olive oil to coat the bottom generously. Lay a slice of bread in, flip it once so both sides soak up the oil, then keep turning until golden and crunchy on both sides. Repeat with the remaining slices.

Assemble and Serve (5 minutes)

13. Build the toasts and plate up. Spread a generous layer of whipped ricotta onto each piece of fried sourdough. Lay the asparagus spears on top and drizzle with the mustard dressing. Finish with a grating of fresh lemon zest. Serve the ricotta toasts alongside the rested piri-piri chicken. Dunk, dip, and enjoy every single bite.

Chef’s Tip: The piri-piri paste can be stored in a sterilised glass jar and refrigerated for up to 3 months. Stir well before using. Cover and refrigerate any remaining salad dressing for up to 1 week.

Suggested Wine Pairing

This fiery piri-piri chicken with its smoky chilli heat and rich whipped ricotta demands wines with enough fruit and freshness to stand up to the spice without fighting it.

• Vinho Verde – A classic Portuguese pairing for piri-piri chicken. Its light body, gentle fizz and zesty citrus notes cool the chilli heat beautifully and complement the asparagus.
• Côtes de Provence Rosé – Dry and refreshing with red berry and herb flavours, this rosé has enough structure to match the charred piri-piri chicken while keeping things light next to the whipped ricotta.
• Australian Riesling – Lime-driven acidity and a touch of residual sweetness tame the fiery chillies in the piri-piri paste while playing nicely with the lemony asparagus and mustard dressing.

What can you serve with this

1. Roasted New Potatoes: Crispy on the outside and fluffy within, they soak up the piri-piri juices and are perfect for mopping up whipped ricotta.
2. Green Leaf Salad: A simple mix of rocket and little gem with lemon juice provides a fresh, palate-cleansing contrast to the spicy chicken.
3. Charred Corn on the Cob: The sweetness of grilled corn balances the fiery piri-piri marinade brilliantly.
4. Coleslaw: A crunchy, creamy slaw cools the heat and adds texture alongside the fried sourdough.

FAQs for Piri-piri chicken with asparagus and whipped ricotta

• How spicy is this piri-piri chicken? It is quite fiery thanks to the bird’s-eye chillies. Reduce the number of chillies or remove the seeds for a milder version that still has great flavour.
• Can I use chicken thighs instead of a whole chicken? Yes, bone-in skin-on thighs work brilliantly. Reduce the cooking time to around 35–40 minutes and brush with the piri-piri paste in the same way.
• What is spatchcocking? It means removing the backbone and flattening the bird so it cooks faster and more evenly. Your butcher can do this for you.
• Can I barbecue the piri-piri chicken instead of roasting? Absolutely. Cook over medium-hot coals, turning regularly and basting with the piri-piri paste. It takes roughly the same time as oven roasting.
• How far ahead can I make the piri-piri paste? Up to 3 months. Store it in a sterilised jar in the fridge and stir well before each use.
• Why do I need to rinse the shallot? Rinsing removes the harsh sulphuric bite from raw shallot, leaving a sweeter, milder flavour in the dressing.
• Can I air fry the sourdough instead of pan frying? You can, but you will miss out on that gorgeous oil-soaked crunch. Brush with olive oil and air fry at 180C for 3–4 minutes per side.