Peri Peri Chicken and Aioli Ciabatta Sandwich
with Spiced Fries, Apple and Baby Gem Salad
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
- Egg
- Mustard
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
- Rye
A popular spice blend in Portuguese cuisine, peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano, perfect for flavouring chicken with. Sandwich into a ciabatta bun with garlicky aioli for a summery feast.
Ingredients
450 grams
Potatoes
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
4 unit(s)
British Chicken Thighs
1 sachet(s)
Dried Oregano
1 unit(s)
Apple
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
50 grams
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
c) Pop the potatoes into a microwave-safe bowl and add a splash of cold water. Cover the bowl tightly with cling film, then microwave on high until tender, 5 mins.
d) Once cooked, drain away any excess water from the bowl and allow to steam dry, 1 min.
a) Pop the chips onto a large baking tray. Drizzle with a generous amount of oil and season with salt and pepper. Sprinkle over half the peri peri seasoning, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
b) When the oven is hot, bake on the top shelf until golden, 16-18 mins. Turn halfway through. TIP: Alternatively, if you don't have a microwave, you can bake the chips without microwaving for 25-30 mins. Turn halfway through.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, lay the chicken thighs flat in the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Season the chicken with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
d) Add the remaining peri peri spice and dried oregano to the chicken for the last min of frying.
a) Meanwhile, quarter, core and thinly slice the apple (no need to peel).
b) Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
a) In a large bowl, combine the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
b) Add the torn baby gem to the dressing and toss.
c) Next, halve the ciabatta. If you're using the toaster, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.
a) When the chicken has cooked, drizzle over the honey (see pantry for amount) and turn to coat.
b) Transfer the toasted ciabatta to your serving plates, top with a handful of the baby gem and the peri peri chicken thighs. Dollop on the aioli, then sandwich close.
c) Add the apple to the remaining baby gem and toss together.
d) Serve the peri peri chips and apple salad alongside.
