Double Peri-Peri Chicken & Caramelised Onion Pita
with Smokey Aioli & Fries
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!
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.
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
1 packet
Cheddar Cheese
(Contains: Milk;)
660 g
Chicken Thigh
1 sachet
Peri-Peri Seasoning
(May be present: Gluten, Soy, Wheat.)
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
1
Brown Onion
2
Potato
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 packet
Rocket
Utensils
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: 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!
