Peri Peri Halloumi Skewers and Sticky Chicken
with Chips, Mango & Coriander Salsa and Creamy Lime Slaw
Inspired by some of the world's most popular street food, these tasty Peri Peri Halloumi Skewers and Sticky Chicken are perfect for a casual sharing-style dinner.
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.
Peri Peri Seasoning
(May contain Celery)
(Contains Egg, Mustard)
Not included in your delivery
Olive Oil for the Marinade
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning).
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 top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, drain the halloumi, then cut it into 3cm chunks. Place into a medium bowl of cold water and leave to soak.
Lay the chicken thighs flat onto a baking tray, drizzle with oil and season with salt and pepper. Rub in half the peri peri seasoning, then set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Halve the bell pepper and discard the core and seeds. Slice into 2cm wide strips, then cut into roughly 2cm pieces. Pop them into another medium bowl.
Remove the halloumi cubes from the cold water and drain the bowl. Pop the cubes onto a plate lined with kitchen paper and pat them dry, then add back to the bowl.
Add a drizzle of oil, the remaining peri peri seasoning, olive oil for the marinade (see pantry for amount), then toss to coat.
Carefully thread the halloumi and pepper chunks onto the skewers (2 per person), alternating between the two.
Once the wedges are about halfway through cooking and the chicken has around 12 mins left, pop the skewers onto the chicken baking tray.
Bake on the middle shelf until the chicken is cooked through, the halloumi is golden and the pepper is tender, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
In the meantime, clean the medium bowls. Halve the lime.
In one bowl, combine the slaw mix, mayo and half the lime juice, Season with salt and pepper, then set aside for later.
Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).
Roughly chop the coriander (stalks and all).
In the other bowl, combine the mango, coriander and remaining lime juice. Season with salt and pepper.
When you have removed your chicken and halloumi skewers from the oven, drizzle the mango chutney all over.
Share your sticky chicken thighs and halloumi skewers between your serving plates.
Serve with your chips, coleslaw and salsa alongside.