Sticky Peri Peri Chicken
with Charred Corn Rice and Zesty Yoghurt
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
3 unit(s)
British Chicken Thighs
1 sachet(s)
Peri Peri Seasoning
150 grams
Basmati Rice
160 grams
Sweetcorn
2 unit(s)
Garlic Clove
1 unit(s)
Onion
1 unit(s)
Medium Tomato
1 unit(s)
Lime
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
1 sachet(s)
Central American Style Spice Mix
10 grams
Chicken Stock Paste
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
b) In a medium bowl, add the chicken thighs, per peri seasoning, honey (see pantry for amount) and a drizzle of olive oil. Season with salt and pepper and toss to coat.
c) Lay the chicken thighs flat onto a lined baking tray. Once hot, roast on the middle shelf of your oven until browned and cooked through, 16-18 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.
a) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
b) Drain in a sieve and pop back in the pan. Cover with a lid and set aside.
c) Meanwhile, drain the sweetcorn in a sieve.
a) Heat a large frying pan on high heat (no oil). Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Once cooked, transfer the corn to a small bowl and wipe the pan clean.
b) Meanwhile, peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces. Cut the tomato into 1cm chunks.
c) Zest and halve the lime. In a small bowl combine the zest and yoghurt. Set aside.
a) Pop the (now-emtpy) frying pan back on medium-high heat with a drizzle of oil.
b) Add the onion to the pan and stir-fry until softened, 4-5 mins. Add the garlic and Central American spice mix and cook for 1 min. Return the charred corn to the pan.
c) Add the tomato, chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer for 1-2 mins.
a) When the rice is cooked, add to the pan along with the butter (see pantry for amount). Stir to combine, then remove from the heat.
b) Squeeze in half the lime juice and stir well.
c) Taste the rice and season with salt and pepper if needed.
a) When everything is ready, share the chicken thighs between your serving plates.
b) Serve with the charred corn rice on the side. Finish with a dollop of yoghurt and lime wedge.
c) Enjoy!
