Double Peri Peri Glazed Chicken Breasts
with Hot Honey Sauce, Buttery Spiced Rice and Wild Rocket
- 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 Glazed Chicken Breasts. 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
150 grams
Basmati Rice
1 unit(s)
Onion
3 unit(s)
Garlic Clove
1 unit(s)
Lemon
30 grams
Hot Sauce
4 unit(s)
Skin-On British Chicken Breasts
1 sachet(s)
Peri Peri Seasoning
(May be present: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
1 sachet(s)
Central American Style Spice Mix
15 grams
Chicken Stock Paste
120 grams
Peas
20 grams
Wild Rocket
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Honey
50 milliliter(s)
Water for the Sauce
20 grams
Butter
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press). Cut the lemon into wedges.
In a small bowl, combine the hot sauce with half the honey (see pantry for amount). Set aside.
Carefully slice the skin joining the chicken breasts together lengthways down the middle to separate the breasts. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Heat a drizzle of oil in a large frying pan on medium-high heat. Sprinkle the peri peri seasoning over the chicken and season.
Once hot, lay the chicken into the pan, skin-side down. Fry until golden, 5-6 mins, then turn and cook for 1 min. Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Pop the (now empty) frying pan used for the chicken back on medium-high heat. Add an extra drizzle of oil if needed.
Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.
Stir in the garlic and the Central American style spice mix. Stir-fry for 1 min.
Add the remaining honey, water for the sauce (see pantry for both amounts) and the chicken stock paste. Bring to the boil, then simmer until slightly thickened, 1-2 mins.
Stir the cooked rice into the frying pan with the sauce. Add the peas and butter (see pantry for amount). Toss together to evenly combine. Cook until piping hot, 1 min.
Remove from the heat and stir in a good squeeze of lemon juice. Taste the rice and season with salt and pepper or an extra squeeze of lemon juice if needed.
Once everything's ready, thinly slice the chicken into 1cm thick slices.
Divide the rice between bowls and top with the sliced chicken.
Spoon over the honey hot sauce. Drizzle with the mayonnaise (see pantry for amount).
Scatter over the rocket leaves. Serve with any remaining lemon wedges on the side to finish.
