Sticky Peri Peri Chicken Traybake Jumble
with Crispy Kale, Roasted Potatoes and Greek Style Salad Cheese
Brimming with flavour, this Sticky Peri Peri Chicken Traybake Jumble is elevated simplicity. Smoky and spicy with a slightly sweet kick, peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
2 unit(s)
Carrot
1 unit(s)
Bell Pepper
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
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
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Trim the carrots, 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 and season with salt and pepper. Sprinkle over half 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 sliced 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. It's cooked when no longer pink in the middle.
When the veg and chicken have cooked through, remove from the oven. Transfer the veg to a large bowl.
Spread the kale onto one of the (now empty) baking trays. Drizzle with oil and season with salt and pepper. Roast on the middle shelf of the oven until crispy, 4-6 mins.
Put the potatoes to one side, then drizzle the sweet chilli over the veg and season with more salt and pepper (if needed). Toss together until coated.
Once the kale has roasted, add to the veg bowl and combine.
Slice the chicken widthways into 1cm slices. Drizzle over the honey (see pantry for amount).
Share the sweet chilli 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.
