Double Peri-Peri Chicken & Caramelised Onion Pita

Name: Double Peri-Peri Chicken & Caramelised Onion Pita with Smokey Aioli & Fries
Total time: 30 min
Yield: 2
Cuisine: Portuguese
Ingredients: olive oil; 2 potato; 1 brown onion; 1 tablespoon (tbsp) balsamic vinegar (for the onions); 1 tablespoon (tbsp) water; 1 tsp brown sugar; 2 packet chicken thigh; 1 sachet peri-peri seasoning; 2 pita breads; 1 packet Cheddar Cheese; 1 packet rocket leaves; drizzle balsamic vinegar (for the salad); 1 packet smokey aioli

with Smokey Aioli & Fries

Get up to $200 off!

Making their glorious debut on the HelloFresh menu, please welcome to the stage; pita bread! Packed to the brim with peri-peri chicken, cheese, rocket and caramelised onion, you'll be super glad to make this newbie a regular!

Tags:

Kid Friendly

Allergens:

Gluten

•Wheat

•Milk

•Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

potato

brown onion

2 packet

chicken thigh

1 sachet

peri-peri seasoning

pita breads

1 packet

Cheddar Cheese

1 packet

rocket leaves

1 packet

smokey aioli

Not included in your delivery

olive oil

1 tablespoon (tbsp)

balsamic vinegar (for the onions)

1 tablespoon (tbsp)

water

1 tsp

brown sugar

drizzle

balsamic vinegar (for the salad)

Nutritional Values

Energy (kJ)4430 kJ

Calories1059 kcal

Fat41.9 g

of which saturates11.4 g

Carbohydrate85.6 g

of which sugars20.7 g

Dietary Fibre13.2 g

Protein82.4 g

Sodium1607 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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 toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, thinly slice brown onion.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Wipe out the frying pan then return to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last 2 minutes of cook time, sprinkle over the Peri-Peri seasoning, turning chicken to coat.

TIP: Cook in batches if your pan is getting crowded.

• While the chicken is cooking, microwave pita bread on a plate for 1 minute, until warmed through. • Halve pita bread and fill with Cheddar cheese. • Bake pita bread directly on a wire oven rack until heated through and the cheese if melted, 2-3 minutes.

• In a medium bowl, combine rocket leaves, a drizzle of balsamic vinegar and olive oil. • Slice chicken. • Fill pita bread with rocket, Peri-Peri chicken and caramelised onions. • Serve with fries and smokey aioli. Enjoy!