Peri Peri Double Chicken Breast With Apple Slaw And Sweet Potato Chip

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 potato[es] (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

Combine your tomato paste, dried oregano, white wine vinegar, chopped garlic, chipotle paste and chopped chilli (can't handle the heat? Go easy!) 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

Cooking for 3 or more? 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

Slice the peri peri chicken finely on a clean board