Runner recipes: Chicken Piri Piri
Running food doesn’t have to mean soggy pasta. Chef Alan White from luxury restaurant GB1 in The Brighton Grand – one of our race partners this year – has created a selection of runner recipes which not only replenish energy stores but taste delicious.
Post-Run Chicken Piri Piri
Serves 2. Ideal after running for a protein hit to aid muscle recovery.
Download a PDF of the recipe here.
INGREDIENTS
2 x 150gm skinless chicken breast
4tbsp piri piri sauce (recipe below)
10ml olive oil
3gm salt
3gm black pepper
½ red pepper (burnt, deseeded and diced)
6 asparagus spears (cut 1” from end of stalk)
1 red onion (roasted whole, skinned and cut into 1/4)
20gm cashew nuts (roasted)
6 pea shoot tendrils
METHOD (see below for how to make the Piri Piri sauce)
1. Season chicken with salt and pepper and pan fry in olive oil until cooked, remove from pan and allow to rest. Alternatively the chicken can be grilled too.
2. Roast red onion for 15 minutes at 180 degrees, allow to cool, peel and cut into quarters.
3. Roll asparagus in olive oil, season and roast in oven 180 degrees for 10 minutes.
4. Burn skin of the red peppers with a blow torch or on a naked flame on a gas stove, wrap in cling film for 10 minutes, unwrap and wash burnt skin off, deseed and cut into squares.
5. Roast cashews in oven for 10 minutes, 180 degrees. Set aside.
6. Carve chicken into 3 chunks, adding all other ingredients to plate.
7. Serve as the photo above, laying the chicken and other ingredients onto the drizzled piri piri base, garnishing with the pea shoot tendrils. Enjoy!
Piri Piri Sauce Recipe
INGREDIENTS
10 fresh chillies deseeded
2 cloves of garlic blanched
1/2 tsp Maldon salt
1/2 tsp oregano
1/2 tbsp smoked paprika
125ml olive oil
60ml red wine vinegar
METHOD
1. Blend all ingredients until together, and check seasoning.
2. Store in a jar until required
