Peri Peri Chicken

  • 4x Fileted chicken thighs with skin on
  • 1x pack Halloumi
  • 1x head lettuce
  • Mayo
  • 100g oven chips
  • Peri salt
  • 1x pack Tenderstem broccoli
  • 1x Red chili
  • 1x clove garlic
  • 1⁄2 lemon juice
  • 1tbsp butter

Caramelised Onions

  • 3x White Onion
  • 2 tbsp Olive oil
  • Pinch of Salt

Peri Peri sauce

  • 2 red peppers
  • 1 white onion
  • 1 garlic
  • A selection of birds eye and long chillis
  • 1 lemon
  • Paprika
  • Oregano
  • Red wine vinegar
  • Salt and pepper


  • Carrot
  • Red cabbage
  • White cabbage
  • White wine vinegar
  • Mayo


Peri Peri Chicken

  1. Blend all the peri peri sauce ingredients until smooth. Once blended, this can be combined with chicken to marinade.
  2. Whilst the chicken marinades, make the caramalised onions. Heat a pan on medium, add the olive oil. Thinly slice the onions and add to the pan, along with a generous pinch of salt and cook slowly for 30-40 mins.
  3. Next add the tenderstem broccoli to a pan of boiling water, cook for a few minutes to keep a bite. In another pan heat the butter, chopped garlic, chopped chilli and the lemon juice. Then toss the broccoli through this foaming butter. Set aside.
  4. Take the marinated chicken, and heat another pan with oil. Fry the chicken thighs skin side down for 5 minutes and flip over for another 5 minutes. Then put in the oven for 10 minutes.
  5. Slice the halloumi and fry for a few minutes each side.
  6. Slice the lettuce thinly. Take either a wrap or pitta, warmed up and spread on mayonnaise, then layer on the halloumi, then lettuce and finally the caramalised onions.
  7. Mix the grated carrot, grated cabbage, mayonnaise and white wine vinegar to make a coleslaw.
  8. Serve with some oven chips, the coleslaw and the tenderstem broccoli.