Double Peri Peri Chicken in Creamy Spiced Ricotta Sauce
with Cheesy Mashed Potato, Buttery Green Beans and Cavolo Nero
- Milk
- Egg
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
Give weeknight dinners a spicy kick with our Double Peri Peri Chicken in Creamy Spiced Ricotta Sauce. The main flavour here comes from peri peri, which contains smoked paprika, ancho chilli powder, ground cumin and oregano, for a smoky, spicy and slightly sweet kick.
Ingredients
4 unit(s)
British Chicken Breasts
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
450 grams
Potatoes
1 unit(s)
Onion
80 grams
Green Beans
2 unit(s)
Garlic Clove
100 grams
Ricotta Cheese
(Contains: Milk)
100 grams
Chopped Cavolo Nero
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Lay the chicken onto a baking tray, drizzle with oil, sprinkle over half the peri peri seasoning 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.
When the oven is hot, 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, bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
While the potatoes boil, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).
When the onion has softened, add half the garlic, remaining peri peri seasoning and sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
Stir the ricotta and water for the sauce (see pantry for amount) into the onion. Simmer until piping hot, 2-3 mins. Season well with salt and pepper, then remove from the heat and cover with a lid to keep warm.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min. Add the cavolo nero and a splash of water and immediately cover with a lid or some foil.
Cook until the beans and cavolo are tender, 4-5 mins. Remove the pan from the heat, season with salt and pepper and stir in the butter (see pantry for amount) until melted.
While the beans fry and once the potatoes are cooked, drain them in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir in half the hard Italian style cheese.
Once everything's ready, reheat the sauce if needed.
Cut the chicken widthways into 2cm thick slices.
Spoon the spiced ricotta sauce onto your serving plates and top with the sliced chicken. Serve the mashed potato and garlicky veg alongside.
Finish by sprinkling the remaining cheese over the chicken.
