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!
Prep Time
35 min
Cuisine
Mediterranean
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Water, chipotle chilli (12%), tomato paste, soft dark brown sugar, cornflour, salt, preservative (lactic acid)
Allergens
Allergens highlighted by † (egg)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Cut the potatoes (skins on) into chips
Add 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 chipsare golden and starting to crisp
2
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
3
Combine 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
4
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 coatedchicken 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
5
While the chicken is cooking, combine the remainingperi peri sauce with the mayonnaise – this is your perinaise
6
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 greens
7
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 remaininglemon into wedges
8
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