Piri-piri chicken and slaw

First, prepare the marinade by combining all the ingredients—red chillies, garlic, ginger, dried oregano, coriander, paprika, red wine vinegar, and oil—in a small food processor. Blitz until smooth and aromatic. Generously rub this fiery marinade all over the whole chicken, ensuring every crevice is coated. Allow the chicken to rest at room temperature for 1 hour, which helps the flavors penetrate deeply and the meat to cook more evenly. Meanwhile, preheat your oven to 190°C (fan 170°C, gas mark 5). Place the marinated chicken in a roasting tray and cook it for 1 hour and 20 minutes, until the skin is crisp and the juices run clear. Once roasted, transfer the chicken to a warm plate and loosely cover it with foil. Let it rest for 20 minutes; this crucial step lets the juices redistribute, producing succulent meat. While the chicken rests, prepare the slaw by mixing together the sliced red onions, grated carrots, shredded beetroot, and finely sliced cabbage. In a separate bowl, whisk the mayonnaise, Greek yogurt, red wine vinegar, and cumin seeds. Toss this creamy dressing through the vegetables and season generously with salt and pepper. Serve the spicy Piri-piri chicken alongside the cool, crunchy slaw and a side of golden fries. Offer extra condiments for those wanting to dial up the heat or add a tangy twist. Tips: For even more tender chicken, marinate it overnight in the fridge. Ensure the chicken is patted dry before roasting to achieve the crispiest skin. Toast cumin seeds lightly before adding to the slaw dressing for an extra depth of flavor.