PERI PERI CHICKEN
Peri Peri Chicken
Ingredients
Instructions
- Do all of your prep before you get started and this recipe becomes easy.
- Leave few slices of green chillies for garnish and keep the rest whole.
- Use spray oil to grease a pan and pop your sweet potato slices into the over and bake at 180 C or 350 F.
- Using a mortar and pestle, crush two of the garlic gloves, with a good shake of paprika, a pinch of sea salt and nice glug of olive oil. Use a brush to cover your chicken in this marinade and leave to soak up for a few hours in the fridge.
- Fry off the chicken on high heat until brown in one pan.
- At the same time, char the onions, chilli, remaining garlic and tomatoes in a griddle pan on high heat. Then, once veggies have cooled slightly, blitz them until smooth with a blender or food processor. Use a good shake each of red wine vinegar and olive oil to make a smooth, 'peri peri-style' sauce.
- Clean the blender and then add the pickled jalapeños (including fluid) and a big bunch of coriander. Blitz into a dipping sauce.
- Lastly, spread the grilled chicken and sweet potato chips upon a chopping board as shown, then spoon your peri peri down in between and garnish with leaves of fresh coriander and sliced chilli. Serve with hot jalapeños sauce in a side vessel.
Nutrition Facts
Calories
666Fat (grams)
36Carbs (grams)
18Fiber (grams)
6Sugar (grams)
7Protein (grams)
65- Nutrition information listed is for the entire dish. Adjust MyFitnessPal serving size according to what portion you consumed (eg. 0.25 or 0.75)
- Nutrition information does NOT account for anything you eat with your chicken. You must add these separately in your tracking.