Chicken in Homemade Peri Peri Sauce
with Garlicky Chips, Green Beans and Lemon
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
This Chicken in Homemade Peri Peri Sauce are flavoursome, crispy and just the right amount of sticky! Glazed with homemade peri peri sauce, chicken breasts are served with a side of garlicky chips and green beans.
Ingredients
450 grams
Potatoes
1 sachet(s)
Garlic & Herb Seasoning
2 unit(s)
British Chicken Breasts
2 unit(s)
Garlic Clove
1 unit(s)
Onion
1 unit(s)
Lemon
1 unit(s)
Medium Tomato
10 grams
Chicken Stock Paste
1 sachet(s)
Peri Peri Seasoning
(May be present: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
160 grams
Green Beans
Not included in your delivery
100 milliliter(s)
Water
1 tsp
Sugar
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the garlic & herb seasoning, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, lay the chicken onto another baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, peel the garlic and roughly chop.
Halve, peel and roughly chop the onion. Cut the lemon into wedges.
Add the tomato, onion, garlic, a good squeeze of lemon juice and the water (see pantry for amount) to a blender. Blend until smooth.
Once blended, add the sauce mixture to a medium saucepan with the chicken stock paste, peri peri seasoning and sugar (see pantry for amount).
Simmer on medium-high heat until thickened, 8-10 mins. Season with salt and pepper.
Meanwhile, trim the green beans.
Boil a half-full kettle. Pour the boiled water into a saucepan with ½ tsp salt and heat on high.
Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil.
Once the chicken is cooked, carefully add to the peri peri sauce and stir to coat.
Share the chicken between your serving plates. Spoon over any remaining sauce.
Serve the green beans and garlic & herb chips alongside with mayo (see pantry) for dipping. Serve with any remaining lemon wedges for squeezing over.
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