Sticky Glazed Double Peri Peri Butterflied Chicken
with Roasted Veg Couscous, Soured Cream and Spring Onion
- Cereals containing gluten
- Wheat
- Milk
- May contain traces of allergens
- Celery
- Soya
- Cereals containing gluten
- Milk
- Mustard
- Sulphites
- Wheat
- Barley
Give weeknight dinners a spicy kick with our Sticky Glazed Peri Peri Butterflied Chicken. The main flavour here comes from peri peri, which contains smoked paprika, ancho chilli powder, ground cumin and oregano, for a smoky, spicy and slightly sweet kick.
Ingredients
1 unit(s)
Courgette
(May be present: Celery)
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Spring Onion
2 unit(s)
Garlic Clove
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May be present: Soya)
10 grams
Chicken Stock Paste
4 unit(s)
British Chicken Breasts
1 sachet(s)
Peri Peri Seasoning
(May be present: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
25 grams
Sun-Dried Tomato Paste
75 grams
Soured Cream
(Contains: Milk May be present: Milk)
Not included in your delivery
50 milliliter(s)
Water for the Couscous
1 tbsp
Olive Oil
2 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks. Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Put the pepper and courgette onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, roast on the top shelf until soft and slightly charred, 14-16 mins.
Meanwhile, boil a full kettle. Halve, peel and thinly slice the onion.
Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a small saucepan on medium-high heat.
Once hot, add the onion to the pan and stir-fry until softened, 6-8 mins. Once softened, stir in the garlic. Stir-fry for 30 secs.
Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry for amount), stir in the chicken stock paste, then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.
While everything cooks, lay the 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! TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the peri peri seasoning to a bowl with the olive oil (see pantry for amount), season with salt and pepper and mix until combined. Toss the chicken in the bowl until fully coated in the spices.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, lay the butterflied chicken into the pan and season with salt and pepper. Cook until browned and cooked through, 5-6 mins each side.
Once cooked, remove from the heat and drizzle over the honey (see pantry for amount). Turn the chicken until fully coated.
Transfer to a plate to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once you have removed the chicken from the pan, add the water (see pantry for amount) to the same pan and stir to combine with the pan juices.
Return to a medium heat, bring up to a boil, then lower to a simmer. Cook until thickened, 4-5 mins.
Just before everything's ready, fluff up the couscous with a fork and stir through the cooked onion, sun-dried tomato paste and roasted vegetables. Taste and season with salt and pepper if needed.
Slice the chicken into 2cm thick slices.
Share the couscous between bowls and top with the sliced chicken. Spoon the sauce over the chicken.
Dollop over the soured cream and sprinkle with the spring onion to finish.
