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Peri-Peri Chicken, Haloumi & Sticky Onion Pita
Peri-Peri Chicken, Haloumi & Sticky Onion Pita

Peri-Peri Chicken, Haloumi & Sticky Onion Pita

with Plant-Based Smokey Aioli & Sweet Potato Wedges

4.6
(239)

You won’t be able to get enough of this cutlery-free dinner. Packed to the brim with peri-peri chicken, haloumi, cheese, rocket and caramelised onion, you’ll be super glad to make this meal a regular!

Tags:
Kid Friendly
Allergens:
Milk
Gluten
Wheat
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

1 packet

Cheddar Cheese

(Contains: Milk;)

2

Sweet Potato

1 packet

Haloumi

(Contains: Milk;)

1 packet

Rocket

330 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 packet

Smokey Aioli

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

1

Brown Onion

Not included in your delivery

1 drizzle

olive oil

1 tbs

balsamic vinegar* (Pantry)

1 tbs

water

1 tsp

brown sugar

Nutritional Values

Calories1080 kcal
Energy (kJ)4520 kJ
Fat56.1 g
of which saturates22.6 g
Carbohydrate77.3 g
of which sugars24.1 g
Dietary Fibre11 g
Protein65.9 g
Sodium2280 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Paper

Cooking Steps

Bake the wedges
1

• 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.

Get prepped
2

• Meanwhile, to a medium bowl, add haloumi and cover with water to soak.
• Thinly slice brown onion.

Caramelise the onion
3

• 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.

Cook the chicken & haloumi
4

• 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.
• Drain haloumi and pat dry. Cut into 1cm-thick slices.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook haloumi until golden brown, 1-2 minutes each side.

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

Toast the pita bread
5

• 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.

Finish & serve
6

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

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