Sweet Peri Peri-Glazed Chicken

Name: Sweet Peri Peri-Glazed Chicken with Rainbow Veggie Fries & Slaw
Total time: 30 min
Yield: 2
Cuisine: South African
Ingredients: 320 g Chicken Thigh; 1 Kumara; 1 Pear; 1 Beetroot; 1 Lemon; 1 packet Shredded Cabbage Mix; 1 packet Garlic Aioli; 1 Peri Peri Sauce; 1 sachet Coriander; 1 drizzle olive oil; 1 tsp honey; 1 drizzle white wine vinegar

with Rainbow Veggie Fries & Slaw

Julian PaunczUpdated on August 07, 2026

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Calories

:

546 kcal

Protein

:

34.1g protein

Total

:

30 minutes

Difficulty

:

Easy

Allergens:

Eggs
Soy
Cashew
Eggs
Gluten
Almond
Soy
Sesame
Fish
Wheat
Milk
May contain traces of allergens

Sweet, smokey and perfectly flaky - tonight’s blushing pink chicken is a real showstopper. The sweet chipotle glaze is a perfect match for this tender chicken, and paired with a crunchy, refreshing slaw and colourful rainbow veggie fries, this dish brings a healthy twist to bold flavours.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

320 g

Chicken Thigh

1

Kumara

1

Pear

1

Beetroot

1

Lemon

1 packet

Shredded Cabbage Mix

1 packet

Garlic Aioli

(Contains: Eggs, Soy)

1

Peri Peri Sauce

(May be present: Cashew, Eggs, Gluten, Almond, Soy, Sesame, Fish, Wheat, Milk)

1 sachet

Coriander

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

Nutrition

Energy (kJ)2280 kJ

Calories546 kcal

Fat29.2 g

of which saturates5.5 g

Carbohydrate40.5 g

of which sugars24.6 g

Dietary Fibre8 g

Protein34.1 g

Sodium674 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

Preheat the oven to 240°C/220°C fan-forced. Peel orange kumara.
Cut kumara, kohlrabi and beetroot into fries.
Slice lemon into wedges.

2

Spread the veggie fries over an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper.
Toss to coat and bake until tender, 20-25 minutes.

3

SPICY! The mild peri peri sauce is spicy so use a little less if you're sensitive to heat. While the fries are baking, in a small bowl, combine mild peri peri sauce, honey, a pinch of salt and pepper and a small drizzle of water. Set aside.

4

In a medium bowl, combine shredded cabbage mix, garlic aioli, a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Set aside.

5

• When the veggie fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 5-6 minutes. Remove pan from the heat and add peri peri glaze, gently turning, until coated.
TIP: Chicken is cooked through when it's no longer pink inside.

6

• Divide slaw and veggie fries between plates. • Top with honey peri peri chicken, spooning over any remaining sauce from the pan. Serve with any remaining lemon wedges. Enjoy!