Peri-Peri Chicken & Caramelised Onion Pita

• Meanwhile, thinly slice brown onion.
• In a small bowl, combine peri-peri sauce and the 
mayonnaise. 

• 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 a drizzle of balsamic 
vinegar, the water and brown sugar and mix well. 
Cook until dark and sticky, 3-5 minutes. Transfer to 
a small bowl.  

• Wipe out 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 
peri-peri seasoning, turning chicken to coat. 
TIP: Chicken is cooked through when it is no longer  
pink inside. 

• While the 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 on the second lined oven tray until 
the cheese is melted, 2-3 minutes.