Peri-Peri Chicken

Name: Peri-Peri Chicken with Sweet Potato Fries and Halloumi
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Chicken leg; 2 Grams of Onion powder; 2 Grams of Garlic powder; 15 ML of Red vinegar; 2 Grams of Smoked paprika powder; 10 ML of Soy sauce; 20 Grams of Honey; 14 Grams of Sriracha sauce; 2 Grams of Chipotle powder; 15 Grams of Worcestershire sauce; 1 Tbsp of Vegetable oil; 400 Grams of Sweet potatoes; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 10 Grams of Corn starch; 15 Grams of Fresh parsley; 10 Grams of Fresh mint; 10 Grams of Butter; 100 Grams of Green peas; 200 Grams of Halloumi; 32 Grams of Mayonnaise; 1 Pieces of Lime

with Sweet Potato Fries and Halloumi

While Peri Peri is in fact a type of chilli, the name has become synonymous with spicy grilled chicken.

Cals 686 · Prot 25 · Carbs 58 · Fat 42

Chef's choice

Low Carb

40 min

Peri-Peri Chicken with Sweet Potato Fries and Halloumi

While Peri Peri is in fact a type of chilli, the name has become synonymous with spicy grilled chicken.

Cals 686 · Prot 25 · Carbs 58 · Fat 42

Chef's choice

Low Carb

Ingredients

Peri-Peri chicken

Chicken leg

600 Grams

Onion powder

2 Grams

Garlic powder

2 Grams

Red vinegar

15 ML

Smoked paprika powder

2 Grams

Soy sauce 9*10*11*

10 ML

Honey

20 Grams

Sriracha sauce

14 Grams

Chipotle powder

2 Grams

Worcestershire sauce 6*11*

15 Grams

Vegetable oil

1 Tbsp

Sides

Sweet potatoes

400 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Corn starch

10 Grams

Fresh parsley

15 Grams

Fresh mint

10 Grams

Butter 4*

10 Grams

Green peas

100 Grams

Halloumi 4*

200 Grams

Mayonnaise 5*9*13*

32 Grams

Lime

1 Piece

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *6 Fish, *4 Milk, *5 Eggs, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2850 / 686
Fats (g)	41.5
of which saturated (g)	27
Carbohydrates (g)	58
of which sugars (g)	13.6
Fibers (g)	9.6
Proteins (g)	25
Salt (g)	6.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Marinate chicken

Preheat the oven to 220°C/200°C fan. In a bowl, combine the onion powder, garlic powder, red vinegar, smoked paprika, soy sauce, honey, sriracha (spicy!), chipotle (spicy!) and Worcestershire sauce. This is your Peri-Peri marinade. Using a sharp knife, slit the skin on the chicken legs. Place them in the marinade and turn to coat.

2 Roast chicken

Place the chicken legs in a roasting dish and pour the marinade over them. Sprinkle the skin generously with salt. Roast in the oven for 30-35 min or until crispy and sticky.

3 Bake fries

Slice the sweet potatoes (skins on) into fries. Add the fries to a large baking tray with a drizzle of vegetable oil. Toss. Sprinkle with a generous pinch of salt and the corn starch. Roast in the oven for 25-30 min or until golden and crisp.

4 Make peas

Meanwhile, finely chop the parsley and mint leaves. Melt the butter in a saucepan, then add the peas. Cook for 2 min. Remove from the heat and add the chopped parsley and mint. Toss to coat. Season with salt and pepper.

5 Fry halloumi

Just before serving, heat a large non-stick pan over a medium heat. Once hot, add the halloumi and fry for 2 min on each side until golden brown.

6 Serve

Remove the chicken from the tray. Add the mayonnaise to the leftover marinade in the tray. Mix well. This is your Peri-Peri mayonnaise. Serve the peri-peri chicken with the sweet potato fries, halloumi, peas and peri-peri mayonnaise to the side. Squeeze the lime over the halloumi.

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