Sticky Peri Peri Chicken Traybake Jumble
with Crispy Kale, Roasted Potatoes and Greek Style Salad Cheese
The quantities provided above are averages only.
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
450 grams
Potatoes
2 unit(s)
Carrot**
1 unit(s)
Bell Pepper**
(May contain traces of: Celery)
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley)
4 unit(s)
British Chicken Thighs**
100 grams
Chopped Kale**
48 grams
Sweet Chilli Sauce
50 grams
Greek Style Salad Cheese**
(Contains: Milk)
Not included in your delivery
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Halve the bell pepper and discard the core and seeds. Slice into 1cm wide strips.
Pop the potato chunks onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half of the peri peri seasoning, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
When the potatoes have been roasting for 5 mins, add the carrots onto the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer.
Return to the oven and roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Meanwhile, add the chicken and bell pepper to another baking tray, drizzle with oil and season with salt and pepper. Sprinkle over the remaining peri peri seasoning and toss to coat.
Roast on the middle shelf until the chicken is 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.
When the potato and carrot have cooked transfer to a large bowl. Spread the kale onto the now empty baking tray. Drizzle with oil and season with salt and pepper. Return to the oven and bake the kale until crispy, 4-6 mins.
Add the carrot, pepper and potatoes to a large bowl. Drizzle over the sweet chilli and season with more salt and pepper if needed. Toss together until coated.
Once the kale has roasted, add to the same bowl and toss together.
Slice the chicken widthways into 1cm slices. Drizzle over the honey (see pantry for amount).
Share the roasted veg and potatoes between your serving bowls.
Top with the sliced chicken.
Drizzle over the mayo (see pantry for amount) and crumble over the Greek style salad cheese to finish.
Enjoy!
