[BYOP] NZ Peri-Peri Chicken Station
with Fries, Smokey Aioli, Cucumber Salsa, Coriander & Charred Pineapple Rings
- Eggs
- Soy
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Ingredients
1
Red Onion
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1
Tomato
1 sachet
Coriander
320 g
Chicken Breast
1
Cucumber
1 sachet
peri-peri seasoning
(May be present: Soy, Wheat, Gluten)
2 packet
Potato
1 tin
Pineapple Slices
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, drain pineapple slices (see ingredients). • Roughly chop cucumber and tomato. Thinly slice onion. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a pinch of salt. Add chicken steaks, turning to coat.
• In a second medium bowl, combine cucumber, tomato, a drizzle of white wine vinegar and olive oil. • Season to taste and set aside.
• Heat a large frying pan over high heat. • Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a plate and cover to keep warm. • Return pan to medium-high heat with a drizzle of olive oil. • Cook onion, until tender, 4-5 minutes. Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Slice chicken. • Bring everything to the table. • Build your own plate with peri-peri chicken, fries, cucumber salsa, charred pineapple rings, onion, coriander and smokey aioli. • If you've selected an add on bundle, serve with creamy and zesty charred corn salad. Enjoy!
