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: 2 Potato; 660 g Chicken Thigh; 1 sachet Peri-Peri Seasoning; 2 Pita Bread; 1 Brown Onion; 1 packet Cheddar Cheese; 1 packet Smokey Aioli; 1 packet Rocket

with Smokey Aioli & Fries

Up to 180$ + Free Treats / Extras for Life

Please welcome one of our favourite hand-held delights; 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!

Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.

Tags:

Kid Friendly

Allergens:

Gluten

•Wheat

•Milk

•Eggs

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

660 g

Chicken Thigh

1 sachet

Peri-Peri Seasoning

(May be present: Gluten, Soy, Wheat.)

Pita Bread

(Contains: Gluten, Wheat; May be present: Milk.)

Brown Onion

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Smokey Aioli

(Contains: Eggs; May be present: Milk.)

1 packet

Rocket

Nutritional Values

Calories989 kcal

Energy (kJ)4140 kJ

Fat37.3 g

of which saturates10.8 g

Carbohydrate80.3 g

of which sugars18.2 g

Dietary Fibre11.4 g

Protein82 g

Cholesterol0 mg

Sodium1570 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• 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: Chicken is cooked through when it's no longer pink inside.

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

• While chicken is cooking, microwave pita bread on a microwave-safe 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 cheese is melted, 2-3 minutes.

• In a medium bowl, combine rocket leaves and 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!