Peri Peri Chicken and Chips
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Peri Peri Chicken and Chips

with Ranch Baby Gem Salad and Garlicky Peas

Allergens:
Milk
Egg
Mustard

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.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Peri Peri Seasoning

2 unit(s)

Skin-On Chicken Breasts

1 unit(s)

Baby Gem Lettuce

30 grams

Ranch Dressing

(Contains Milk, Egg, Mustard)

32 grams

Mayonnaise

(Contains Egg, Mustard)

1 unit(s)

Garlic Clove

120 grams

Peas

Not included in your delivery

10 grams

Butter

2 tbsp

Honey

2 tbsp

Tomato Ketchup

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Nutritional information

Energy (kJ)2879 kJ
Energy (kcal)688 kcal
Fat26.5 g
of which saturates6.8 g
Carbohydrate71.9 g
of which sugars22.8 g
Protein46.8 g
Salt1.54 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Medium Bowl
Large Frying Pan
Garlic Press

Instructions

1

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, 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, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

2

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

Sprinkle the peri peri over the chioken, season with salt and pepper and rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the oil is hot, lay the chicken into the pan, skin-side down. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.

3

Transfer the chicken to a lined medium baking tray, skin-side up, and roast on the top shelf until cooked, 18-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

In a medium bowl, add the baby gem, ranch dressing and mayo. Toss to coat, then set aside.

5

Peel and grate the garlic (or use a garlic press).

When the chicken has 5 mins remaining, wipe out the (now empty) chicken pan and return to medium heat. Add the butter (see pantry for amount) and allow to melt.

Once the butter has melted, add the peas and stir-fry for 2-3 mins.

Add the garlic and cook until fragrant, 1 min. Remove from the heat. Season with salt.

When the chicken is cooked, remove the tray from the oven and drizzle over the honey (see pantry for amount). Turn to coat until the chicken is glazed. 

6

When everything's ready, slice the chicken widthways into 1cm slices, then share between your plates.

Serve the chips and garlicky peas alongside. Add a dollop of ketchup (see pantry for amount) for dipping. 

Serve the ranch salad in a bowl on the side.

Enjoy!