Sticky Peri Peri Chicken
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Sticky Peri Peri Chicken

with Charred Corn Rice and Yoghurt

Smoky and spicy with a slightly sweet kick, this peri peri seasoning gives any dish a tasty boost. This seasoning mix contains herbs and spices such as smoked paprika, ancho chilli powder, ground cumin and oregano, making its punchy taste perfect for marinating meat and fish, as well as a flavour driver in fried rice and loaded wedges.


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.

Preparation Time25 minutes
Cooking time25 minutes


serving amount

3 unit(s)

British Chicken Thighs

1 sachet(s)

Peri Peri Seasoning

150 grams

Basmati Rice

160 grams


2 unit(s)

Garlic Clove

1 unit(s)


30 grams

Tomato Puree

1 sachet(s)

Central American Style Spice Mix

15 grams

Chicken Stock Paste

20 grams

Wild Rocket

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams


1 tbsp



Nutritional information

Energy (kJ)3424 kJ
Energy (kcal)818 kcal
Fat31.9 g
of which saturates12 g
Carbohydrate95 g
of which sugars22.2 g
Protein45.8 g
Salt3.02 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Bowl
Large Saucepan
Chopping Board
Large Frying Pan



a) Preheat your oven to 220°C/200°C fan/gas mark 9. Boil a half-full kettle.

b) In a medium bowl, combine the chicken thighs, peri peri seasoning 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 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. It's 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) 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. 


a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once 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.

c) Meanwhile, peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces.



a) Pop the pan back on medium-high heat with a drizzle of oil.

b) Add the onion to the pan and fry until softened, 4-5 mins.

c) Stir in the tomato puree, garlic and Central American spice mix. Cook until fragrant, 1 min. Return the charred corn to the pan. 

d) Pour in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts). 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.

a) When the chicken is cooked, drizzle over the honey (see pantry for amount) and turn to coat evenly.


a) When everything's ready, share your charred corn rice between your bowls and top with the chicken thighs.

b) Finish by drizzling the yoghurt over the chicken.

c) Serve the rocket leaves alongside with a drizzle of oil.