Fakeaway recipe - Peri peri chicken, chips and apple slaw
This cheeky chicken dinner is so easy to make. For the Portuguese-style dressing, you'll use fresh lemon juice, chilli and vinegar to both marinate your chicken and spice up your mayo dip. Double whammy.
Senior Recipe Developer Hannah Mariaux, said: "Use a teaspoon to scrape the seeds out of your chilli before chopping finely and to get more juice out of a lemon, simply roll it with your hand on a hard surface and cut in half."
Ingredients
For 2 people (double for 4)
1 lemon
1 apple
1 red chilli
1 garlic clove
2 spring onions
320g British chicken thighs
1 tsp dried oregano
1 carrot
1 white wine vinegar sachet (15ml)
1 chipotle paste sachet (20g)
1 tomato paste sachet (16g)
4 white potatoes
1 mayonnaise sachet (50ml) †
Method
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Cut the potatoes (skins on) into chips
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Hide AdAdd the chips to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up
Put the tray in the oven for 25-30 min or until the chips are golden and starting to crisp
Meanwhile, peel and finely chop (or grate) the garlic
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Roll the lemon[s] with your hand on a hard surface (to release more juice!) and cut in half
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Hide AdCombine the chipotle paste, tomato paste, dried oregano, white wine vinegar, chopped garlic, and chopped chilli (can't handle the heat? Go easy!) with the juice of 1/2 [1] lemon
Add 2 tbsp [4 tbsp] olive oil, 1 tbsp [2 tbsp] cold water and a pinch of salt and mix to combine – this is your peri peri sauce
Add half of the peri peri sauce (you'll use the rest later!) to a separate large bowl with the chicken thighs and mix well until they're fully coated
Transfer the coated chicken thighs to a baking tray (use tin foil to avoid mess!) and put the tray in the oven for 16-20 min or until the chicken is cooked through (no pink meat!) – this is your peri peri chicken
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Hide AdWhile the chicken is cooking, combine the remaining peri peri sauce with the mayonnaise – this is your perinaise
Top, tail, peel and grate the carrot[s]
Cut the apple[s] (skin on) into matchsticks
Trim, then slice the spring onion[s] finely, separating the whites from the greens7
Combine the grated carrot, apple matchsticks, spring onion whites and 1 tbsp [2 tbsp] of the perinaise (save the rest for later!) – this is your apple slaw
Cut the remaining lemon into wedges
Recipe courtesy of Gousto - gousto.co.uk
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