Peri-Peri Chicken & Sticky Onion Pita

• Meanwhile, thinly slice brown onion. 

Little cooks: Don your goggles and have a go at 
peeling off the onion’s outer layer!

• 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 (for the onion), 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. 

• 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. 

Little cooks: Help fill the pita bread with cheese!