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Prep Time
35 min
Cuisine
Mediterranean
This cheeky chicken dinner is so easy. 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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 753 kJ 180 kcal |
3355 kJ 801 kcal |
Fat of which saturates |
11.1 g 2.5 g |
49.3 g 10.9 g |
Carbohydrate of which sugars |
13.3 g 3.8 g |
59.4 g 17 g |
Fibre | 1.7 g | 7.4 g |
Protein | 8.2 g | 36.6 g |
Salt | 0.16 g | 0.7 g |
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.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
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 chips are golden and starting to crisp
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
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
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 coated chicken 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
While the chicken is cooking, combine the remaining peri peri sauce with the mayo – this is your perinaise
Top, tail, peel and grate the carrot[s]
Cut the apple[s] (skin on) into matchsticks
Trim, then slice the spring onions finely, separating the whites from the greens
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 remaining lemon into wedges
Slice the peri peri chicken finely
Serve the sliced peri peri chicken with the chips, apple slaw and the remaining perinaise
Garnish with the spring onion greens and a lemon wedge
Enjoy!