Peri Peri Chicken and Honeyed Halloumi

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

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

Once the oil is hot, lay the chicken thighs flat in the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. Fry until browned all over, 5 mins each side. 

Once the chicken is browned, pop it onto a baking tray lined with foil. Sprinkle over the remaining peri peri spice and drizzle over some oil. Bake on the middle shelf of your oven until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

While everything roasts, peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.

In a small bowl, mix together the hot sauce and maple syrup.

Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside for now.

Give the frying pan a quick clean, then return to a medium-high heat with a drizzle of oil.

Once hot, add the Tenderstem® and stir-fry for 2-3 mins.

Add the remaining garlic and the peas to the pan and fry for 1 min more, then add a splash of water and cover with a lid (or foil) and allow to cook until tender, 4-6 mins more.

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Transfer the veg to a bowl and cover with a lid or foil to keep warm.

Give the pan a wipe, then return to a medium-high heat with a drizzle of oil.

Once hot, add the halloumi and fry until golden, 2-3 mins each side.

While the halloumi cooks, bake the garlic bread on the bottom shelf of your oven until golden, 4-5 mins.