Peri Peri Chicken Breast With Apple Slaw And Chips
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 breast and spice up your mayo dip. Double whammy!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then preheat the oven to 220°C/ 200°C (fan)/ gas 7
Cut your potatoes (skins on) into chips, then add them to a large baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up
Put the tray[s] in the oven for 20-25 min or until the chips are golden and starting to crisp
Meanwhile, peel and finely chop (or grate) your garlic
Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Roll your lemon[s] with your hand on a hard surface (to release more juice!) and cut in half
Combine your tomato paste, dried oregano, white wine vinegar, chopped garlic, chipotle paste and chopped chilli (can't handle the heat? Go easy!) with the juice of half your lemon[s] in a bowl
Add 2 tbsp [3 tbsp] [4 tbsp] olive oil, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a pinch of salt, then mix to combine – this is your peri peri sauce
Add half the peri peri sauce (you'll use the rest later!) to a separate bowl with your chicken breast portion[s] and mix well until fully coated
Transfer the coated chicken to a baking tray (use tin foil to avoid mess!) and put the tray in the oven for 18-20 min or until the chicken is cooked through (no pink meat!) – this is your peri peri chicken
Tip: Cooking for 5? You may need to do this in batches!
While the chicken is cooking, combine the remaining peri peri sauce with your mayo – this is your perinaise
Top, tail, peel and grate your carrot[s]
Cut your apple[s] (skin on) into matchsticks
Trim, then slice your spring onion[s] finely, keeping the whites and greens separate
Combine the grated carrot, apple matchsticks, sliced spring onion whites and 1 tbsp [1 1/2 tbsp] [2 tbsp] of the perinaise (save the rest for later!) in a bowl – this is your apple slaw
Cut the remaining lemon into 1 wedge per person
Slice the peri peri chicken finely on a clean board
Serve the sliced peri peri chicken with the chips, apple slaw and remaining perinaise to the side
Garnish with the sliced spring onion greens and a lemon wedge
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
