[BYOP] Peri-Peri Double Chicken Station
with Fries, Cucumber Salsa, Charred Pineapple Rings, Fetta & Smokey Aioli
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
660 g
Chicken Thigh
1
Spring Onion
1 sachet
Peri-Peri Seasoning
(May be present: Gluten, Soy, Wheat.)
2
Potato
1 tin
Pineapple Slices
1
Tomato
1
Cucumber
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 packet
Fetta Cubes
(Contains: Milk;)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, drain pineapple slices (see ingredients). • Roughly chop cucumber and tomato. Thinly slice spring onion. • In a large bowl, combine peri-peri seasoning, a drizzle of olive oil and a pinch of salt. Add chicken thigh, turning to coat.
• In a second medium bowl, combine cucumber, tomato, a drizzle of white wine vinegar and olive oil. • Season to taste and set aside.
• Heat a large frying pan over high heat. • Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes (Cook in batches if your pan is getting crowded). TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Slice chicken. • Bring everything to the table. • Build your own plate with peri-peri chicken, fries, cucumber salsa, charred pineapple rings, fetta cubes, spring onion and smokey aioli. • If you've selected an add on bundle, serve with fragrant garlic butter corn cobs. Enjoy!
