Looking for a quick and tasty midweek dinner option? Try cooking up our Sticky Peri Peri Chicken in just 20-25 minutes for a delicious and speedy meal.
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.
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
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
1 sachet(s)
Central American Style Spice Mix
10 grams
Chicken Stock Paste
20 grams
Wild Rocket
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
1 tbsp
Honey
100 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Dressing
20 grams
Butter
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.
b) In a medium bowl, add the chicken thighs, per peri seasoning, honey (see pantry for amount) and a drizzle of 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 top shelf of your oven until browned and cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
b) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam.
c) Meanwhile, drain the sweetcorn in a sieve.
d) Heat a drizzle of oil in a large frying pan on high heat.
a) Once the oil 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) Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces.
c) In another medium bowl, combine the red wine vinegar and olive oil for the dressing (see pantry for amount). Set aside.
a) Pop the pan back on medium-high heat with a drizle of oil.
b) Add the onion to the pan and fryuntil softened, 4-5 mins.
c) Stir in the garlic and Central American spice mix. Cook for 1 min. Return the charred corn to the pan.
d) Pour in the 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 frying pan along with the butter (see pantry for amount). Stir to combine, then remove from the heat.
b) Taste the rice and season with salt and pepper if needed.
c) When everything's ready, toss the rocket leaves in the dressing until evenly coated.
a) Share the chicken thighs between your plates.
b) Serve with the charred corn rice on the side. Finish with a drizzle of yoghurt and the rocket leaves alongside.
Enjoy!
If you'd like to use an air fryer, simply swap out the oven steps for the below:
1. Preheat your air fryer to 200°C.
2. Once hot, place the chicken thighs into the basket. Oil and season.
3. Bake until browned and cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.