Sticky Peri Peri Chicken
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Sticky Peri Peri Chicken

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.

Allergens:
Milk

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 Time20 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

4 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

30 grams

Tomato Puree

1 sachet(s)

Central American Style Spice Mix

15 grams

Chicken Stock Paste

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

20 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams

Butter

1 tbsp

Honey

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Nutritional information

Energy (kJ)3832 kJ
Energy (kcal)916 kcal
Fat38.5 g
of which saturates13.9 g
Carbohydrate93.7 g
of which sugars22.2 g
Protein56.2 g
Salt3.12 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Baking Tray
Kettle
Sieve
Large Saucepan
Pan
Garlic Press

Instructions

Spice Up the Chicken
1

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 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, 16-18 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

Cook the Rice
2

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. 

Get Charring
3

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.

 

Build the Flavour
4

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.

Finish the Rice
5

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.

Serve Up
6

a) When everything's ready, share your charred corn rice between your plates 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. 

Enjoy!