Peri-Peri Chicken, Haloumi & Caramelised Onion Pita
with Smokey Aioli & Fries
Making their glorious return to the HelloFresh menu, please welcome to the stage; pita bread! Packed to the brim with peri-peri chicken, haloumicheese, rocket and caramelised onion, you'll be super glad to make this newbie a regular!
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.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Haloumi
(Contains: Milk;)
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
Brown Onion
2
Potato
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 packet
Rocket
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, to a medium bowl, add haloumi and cover with water to soak.
• 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. Transfer to a plate.
• 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.
• 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 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!
