Portuguese Inspired Peri Peri Feast
Peri Peri Chicken, Honeyed Halloumi, Cheesy Chips, Peas, Slaw Salad and Garlic Baguettes
- Milk
- Cereals containing gluten
- Wheat
- Egg
- Mustard
- Celery
- May contain traces of allergens
Enjoy a special night in by bringing your favourite takeaway to the table for less. Moreish mains, sensational sides and easy extras make this Portuguese Inspired Peri Peri Feast a feast for the eyes as well as the senses.
Ingredients
225 grams
Halloumi
(Contains: Milk)
400 grams
McCain Home Chips
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
Garlic Clove
1 sachet(s)
Peri Peri Seasoning
2 unit(s)
British Chicken Breasts
1 unit(s)
Baby Gem Lettuce
(Contains: Celery, May contain traces of allergens)
120 grams
Coleslaw Mix
64 grams
Mayonnaise
(Contains: Egg, Mustard)
64 grams
Sweet Chilli Sauce
120 grams
Peas
1 pinch
Chilli Flakes
37.5 grams
Red Pepper Chilli Jelly
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
15 grams
Honey
Not included in your delivery
2 tbsp
Olive Oil
10 grams
Butter
Utensils
Instructions
Preheat the oven to 220°C/200°C fan/gas mark 7.
Drain the halloumi, then slice lengthways into 1cm batons. Place into a small bowl of cold water and leave to soak.
Spread the chips on a large baking tray in a single layer. Drizzle with oil, season with salt and pepper, then toss to coat. When the oven is hot, bake on the middle shelf, 30-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the peri peri seasoning, olive oil (see pantry for amount) and half the garlic. Season with salt and pepper.
Lay a chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there is 2cm left (be careful not to slice all the way through). Open it up like a book. Repeat with the other breast(s) - you've butterflied your chicken! IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the chicken to the bowl of peri peri marinade. Mix well.
Lay the butterflied chicken on a lightly oiled large baking tray. Place the garlic baguettes alongside.
When the chips are halfway through cooking, turn them and pop back in the oven for the remaining time.
At the same time, add the chicken and garlic bread to the top shelf and bake until golden and cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the baby gem, halve lengthways, then thinly slice. Pop it into a large bowl along with the coleslaw mix, mayonnaise and half the sweet chilli sauce. Season with salt and pepper, then mix together. Set the slaw aside.
Pop a large frying pan on medium-high heat. Add the butter (see pantry for amount) and allow it to melt.
Once melted, add the peas and stir-fry for 2-3 mins.
Reduce the heat to medium, then add the remaining garlic. Fry until fragrant, 30 secs.
Transfer the peas to a bowl, season with salt and pepper, then cover to keep warm.
When the chips and chicken have 5 mins left, remove the chicken from the oven and drizzle over the red pepper chilli jelly. At the same time, sprinkle the Italian style cheese over the chips and toss to coat. Return both to the oven for the remaining time.
Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Wipe out the (now empty) frying pan and pop back on medium-high with a drizzle of oil (no need to clean).
Once hot, fry the halloumi until golden, turning frequently, 4-5 mins.
Once the halloumi is golden, drizzle over the honey and turn to glaze it. Remove from the heat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
When ready, transfer the peri peri chicken to a serving plate with the cheesy chips, honeyed halloumi, garlic baguette, garlicky peas and slaw in appropriately sized serving bowls alongside.
Serve the remaining sweet chilli sauce on the side for dipping.
Enjoy!
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