Half Chicken Recipe

Marinate the Chicken

In a large bowl, combine the piri piri sauce, olive oil, lemon juice, salt, and black pepper. Add the halved chicken to the bowl and ensure it's well coated with the marinade. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.

Prepare the Fennel

Preheat the oven to 400°F (200°C). Cut the fennel bulbs into wedges and toss them with olive oil, salt, and pepper. Place them on a baking sheet and roast in the oven for about 25-30 minutes, or until tender and golden brown.

Cook the Couscous

While the fennel is roasting, prepare the couscous. In a medium saucepan, bring 1 cup of water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Cook the Kale

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped kale and sauté for about 5-7 minutes until wilted. Season with salt and pepper to taste.

Grill the Chicken

Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken halves for about 5-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).

Serve

To serve, place a portion of couscous on a plate, top with sautéed kale, and add roasted fennel. Finally, place a half chicken on top and drizzle with additional piri piri sauce if desired.