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Peri-Peri Chicken

with Portuguese style potatoes

Ready in around 25 mins

RECIPE FACT:
Peri-Peri originated in South Africa and was imported to Portugal from two Portuguese colonies, Angola and Mozambique. That is why many of us know this dish as Portuguese Chicken
Nutritional Info:
  • Energy: 2202kj
  • Protein: 28g
  • Carbohydrate: 31g
  • Fat: 33g
  • Contains: Egg (E)
Serving Amount:
Serves 4 people
Cooking Instructions:
  • Before cooking:

    Preheat the oven to 210°C (fan bake)

    • 1. TO COOK THE VEGGIES:

      Peel the red onion and cut into wedges 1 cm thick. Add to a baking tray lined with baking paper along with roasted capsicum strips, discarding any liquid. Remove the steamed potatoes from their packaging and add to the tray. Drizzle over 1 tbsp of olive oil and sprinkle over the Portuguese spice mix and turn to coat. Bake in preheated oven for 22-25 mins.

      • 2. TO COOK THE CHICKEN:

        Remove the peri-peri chicken thighs from their packaging. Heat 1 tbsp of cooking oil in a large non-stick frying pan on a medium to high heat. When the oil is hot, add the chicken and reduce the heat to medium, cook for 4-5 mins each side until cooked through.

        • 3. TO MAKE THE SALSA:

          Dice the tomato and Lebanese cucumber into 1 cm cubes. Add to a small bowl with the pot of olives 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 thigh and a dollop of peri-peri mayo. Serve tomato and cucumber salsa on the side.

    Ingredients In your box:
    • 1 pack of Peri-peri chicken thighs
    • 1 red onion
    • 1 pot of roasted capsicum
    • 1 tomato
    • 1 Lebanese cucumber
    • 1 pot of Kalamata olives
    • 1 pack of steamed potatoes
    • 1 pot of Peri-peri mayo
    • 1 sachet of Portuguese spice mix

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