Speedy Peri Peri Chicken Thighs and Spiced Chickpeas
with Ciabatta, Rocket and Lemon Mayo
Calories
:
929 kcalProtein
:
59g proteinTotal
:
15 minutesDifficulty
:
Easy Allergens:
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
- Rye
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
4 unit(s)
British Chicken Thighs
1 unit(s)
Lemon
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
1 carton(s)
Chickpeas
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 carton(s)
Tomato Passata
20 grams
Wild Rocket
1 unit(s)
Bell Pepper
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar
2 tbsp
Mayonnaise
1 tbsp
Honey
20 grams
Butter
Nutritional information
Energy (kJ)3886 kJ
Energy (kcal)929 kcal
Fat49 g
of which saturates14.2 g
Carbohydrate66.4 g
of which sugars26.7 g
Dietary Fibre12.7 g
Protein59 g
Salt4.9 g
Potassium264.3 mg
Calcium29.4 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Large Frying Pan
•Small Bowl
Instructions
1
- Heat a drizzle of oil in a large frying pan on medium-high heat. Sprinkle half the peri peri seasoning onto the chicken thighs and season with salt and pepper.
- 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 on each side and cooked through, 13-15 mins. Turn every 2-3 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.
2
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips. Drain and rinse the chickpeas in a sieve.
- Heat a drizzle of oil in a separate large frying pan on medium-high heat. Add the pepper to the pan and stir-fry until softened, 5-6 mins.
- Add the remaining peri peri seasoning, chickpeas, passata, red wine stock paste, water for the sauce and sugar (see pantry for both).
- Bring to the boil, then simmer until the sauce has thickened slightly, 3-4 mins.
3
- Next, halve the lemon. in a small bowl, combine half the lemon juice with the mayonnaise (see pantry). Season with salt and pepper.
- Halve the ciabatta. Toast the ciabatta halves in your toaster until golden.
- Once the chicken is cooked, drizzle with the honey (see pantry).
- Stir the butter (see pantry) into the chickpeas and sauce. Taste and season if needed.
4
- Share the chickpeas and sauce between bowls. Top with the chicken thighs.
- Add dollops of the lemon mayonnaise alongside the chicken and scatter over the rocket leaves.
- Serve with the toasted ciabatta and lemon wedges on the side.
- Enjoy!
