Glazed Peri Peri Chicken Thighs
with Herby Chips and Zesty Green Beans & Peas
This Glazed Peri Peri Chicken Thighs is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
20 grams
Cornflour
1 sachet(s)
Peri Peri Seasoning
3 unit(s)
British Chicken Thighs
80 grams
Green Beans
1 unit(s)
Lime
120 grams
Peas
15 grams
Honey
Not included in your delivery
20 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
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, sprinkle over the mixed herbs and season with salt and pepper. 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, combine the cornflour and peri peri seasoning in a large bowl and season with salt and pepper. Add the chicken thighs to the spiced cornflour and toss to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Put a large frying pan on high heat with enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once the oil is hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 12-14 mins. Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl. Once cooked, transfer to a plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken cooks, boil a half-full kettle. Trim the green beans, then cut into thirds. Zest and halve the lime.
Pour the boiled water from your kettle into a medium saucepan with 1/2 tsp salt on high heat.
Bring back to the boil, then add the beans and cook until just tender, 4-5 mins. Add the peas to water and cook 1 min more.
Drain in a colander, then return the cooked veg to the saucepan. Stir through the lime zest and half the butter (see pantry for amount), then season with salt and pepper. Cover with a lid to keep warm and set aside.
While everything cooks, wipe out the (now empty) frying pan and return to medium-low heat.
Add the honey, lime juice and the remaining butter to the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Cook until thickened and sticky, 1-2 mins. Once thickened, gently turn the chicken thighs in the pan to coat in the glaze.
Slice the glazed chicken thighs into 2cm thick slices, then share between your plates.
Serve the zesty veg and herby chips alongside.
Dollop some mayo (see pantry for amount) onto your plates for dipping.
Enjoy!
