Peri Peri Halloumi Skewers and Sticky Chicken
with Chips, Creamy Lime Baby Gem and Mango
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.
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.
Ingredients
4 unit(s)
Bamboo Skewers
450 grams
Potatoes
225 grams
Halloumi
(Contains: Milk)
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
3 unit(s)
British Chicken Thighs
2 sachet(s)
Peri Peri Seasoning
1 unit(s)
Lime
1 unit(s)
Baby Gem Lettuce
32 grams
Mayonnaise
(Contains: Egg, Mustard)
1 unit(s)
Mango
40 grams
Mango Chutney
Not included in your delivery
1 tbsp
Olive Oil for the Marinade
Utensils
Cooking Instructions and Tips
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.
Halve the bell pepper and discard the core and seeds. Cut into 2cm chunks.
Lay the chicken thighs flat onto a large baking tray. Drizzle with oil, sprinkle over half the peri peri seasoning and season with salt and pepper. Rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Remove the halloumi cubes from the cold water and onto a plate lined with kitchen paper. Drain the bowl and wipe dry, then pop the halloumi back in.
Add the olive oil for the marinade (see pantry for amount) and remaining peri peri seasoning. Toss to coat.
Carefully thread the halloumi and pepper chunks onto the skewers (2 per person), alternating between the two.
Once the wedges have roasted for about 10 mins, pop the skewers onto the chicken baking tray.
Bake on the middle shelf until the chicken is cooked through, halloumi is golden and pepper is tender, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
In the meantime, halve the lime. Trim the baby gem, then halve lengthways. Thinly slice widthways.
Clean the halloumi bowl, then add the sliced baby gem, mayo and half the lime juice. Season with salt and pepper. Toss to combine, then set aside.
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).
Remove your chicken and skewers from the oven, then drizzle over the mango chutney and turn to coat.
Share the sticky chicken thighs and halloumi skewers between your plates.
Serve with the chips, baby gem and mango alongside. Finish with a squeeze of lime juice over the mango.
Enjoy!
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