Peri peri chicken

Name: Peri peri chicken
Cook time: 20 min
Yield: 2
Cuisine: Porto, Portugal

with Portuguese potatoes and a tomato and olive salsa

Ready in around 20 mins

RECIPE FACT:

Portuguese is the official language of 9 countries in the world.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 200°C (fanbake)
1. TO COOK THE POTATOES AND VEGETABLES:

Line an oven tray with baking paper. Peel the shallot and cut into wedges 1 cm thick. Add to the tray along with roasted capsicum strips discarding any liquid from the pot. Remove the steamed potatoes from their packaging and add to the tray with shallot and capsicum. Drizzle with oil, sprinkle over the Portuguese spice mix and turn to coat. Bake in the oven for 15 mins. Trim the ends off the green beans and cut in half then add to the baking tray with the potatoes and cook for a further 10 mins.
2. TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging, pat dry with a paper towel and place in an oven dish. Pour over the peri-peri marinade and season with salt and pepper then turn to coat. Cook in the oven for 18-20 mins, or until cooked through. Before serving cut the chicken into 2-3 pieces.
3. TO MAKE THE SALSA:

Dice the tomato into 1 cm cubes, add to a small bowl with the mixed olives and a drizzle of olive oil. Season with salt and pepper to taste.
TO SERVE:

Divide the potatoes and roasted veggies between plates. Top with a peri-peri chicken and a dollop of peri-peri mayo. Serve tomato and olive salsa on the side.