Baked Chicken & Peri Peri Sauce for Dinner
with Spiced Pear Crumble for Dessert
If you haven’t tried our peri peri sauce then it’s time to rectify! Drizzle it over juicy chicken thigh, dunk in your favourite roast veg, and finish is off with and fresh and crunchy slaw. You’re peri peri experience awaits!
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
2
potato
1 sachet
Garlic & Herb Seasoning
1 sachet
Nan's Special Seasoning
1 packet
chicken thigh
1
apple
1 packet
Shredded Cabbage Mix
1 packet
Peri Peri Sauce
(Contains fish; May be present Gluten, Egg, Milk, Sesame, Soy, Almond. )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
4
pear
1 packet
Classic Oat Mix
(Contains Gluten, Sulphites; May be present Sesame, Milk, Soy, Peanut, Tree Nuts. )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray, then sprinkle with garlic & herb seasoning and drizzle with olive oil. • Toss to coat and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.
Little cooks: Kids can help toss the veggies!
• Meanwhile, combine Nan's special seasoning, a drizzle of olive oil and a pinch of salt in a medium bowl. Add chicken thigh and turn to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray. Drizzle with the honey, then bake until cooked through, 12-14 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, thinly slice apple into sticks. • In a second medium bowl, combine shredded cabbage mix, apple and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide chicken, herb-roasted veggies and slaw between plates. Top Nan’s baked chicken with peri peri sauce. • Serve with dill & parsley mayonnaise. Enjoy!