Peri Peri Chicken and Charred Corn Salad

Name: Peri Peri Chicken and Charred Corn Salad with Roasted Sweet Potato and Soured Cream
Total time: 40 min
Yield: 2
Cuisine: Portuguese
Ingredients: 1 unit(s) Sweet Potato; 30 milliliter(s) Cider Vinegar; 17 grams Wholegrain Mustard; 125 grams Baby Plum Tomatoes; 160 grams Sweetcorn; 2 sachet(s) Peri Peri Seasoning; 4 unit(s) British Chicken Thighs**; 50 grams Baby Leaf Mix**; 75 grams Soured Cream**; 15 grams Pumpkin Seeds; 1 tsp Sugar for the Dressing; 2 tbsp Olive Oil for the Dressing

with Roasted Sweet Potato and Soured Cream

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Fall in love with salads again with our Peri Peri Chicken and Charred Corn Salad. Peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano, perfect for spicing up the chicken here.

Tags:

High Protein

•New

Allergens:

Sulphites

•Mustard

•Milk

The quantities provided above are averages only.

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.

Total40 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Sweet Potato

30 milliliter(s)

Cider Vinegar

17 grams

Wholegrain Mustard

125 grams

Baby Plum Tomatoes

160 grams

Sweetcorn

2 sachet(s)

Peri Peri Seasoning

4 unit(s)

British Chicken Thighs**

50 grams

Baby Leaf Mix**

75 grams

Soured Cream**

15 grams

Pumpkin Seeds

Not included in your delivery

1 tsp

Sugar for the Dressing

2 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3401 kJ

Energy (kcal)813 kcal

Fat47.9 g

of which saturates14 g

Carbohydrate45 g

of which sugars18.2 g

Protein51.7 g

Salt1.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Pan

•Sieve

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potato into 1cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, in a large bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts), cider vinegar, wholegrain mustard and some salt and pepper.

Halve the baby plum tomatoes and mix into the dressing.

Drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, transfer the corn to the bowl of tomatoes. Set the pan aside.

Sprinkle the peri peri seasoning over a large plate, then season with salt and pepper.

Lay one of the chicken thighs in the spice, then turn to coat both sides evenly. Continue with the other thigh(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.

Once hot, lay the chicken thighs flat in the pan and fry until browned on each side and cooked through and slightly charred, 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.