Supplies
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
Slaw
- Carrot
- Red cabbage
- White cabbage
- White wine vinegar
- Mayo
Steps
Peri Peri Chicken
- Blend all the peri peri sauce ingredients until smooth. Once blended, this can be combined with chicken to marinade.
- 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.
- 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.
- 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.
- Slice the halloumi and fry for a few minutes each side.
- 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.
- Mix the grated carrot, grated cabbage, mayonnaise and white wine vinegar to make a coleslaw.
- Serve with some oven chips, the coleslaw and the tenderstem broccoli.