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Piri Piri Chicken

Piri Piri Chicken

with Sweet Potatoes and Jalapeno Salsa

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A Portuguese dish with its roots in Angola and Mozambique, dinner tonight brings the spice, sweetness and freshness of Piri Piri chicken to your table alongside a tasty jalapeno salsa!

Allergens:Sulphites/SulfiteEgg/OeufMustard/MoutardeSoy/Soja

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

113 g

Green Onions

340 g

Garlic

1 tbsp

Jalapeño

340 g

Oregano

4 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

1 tsp

Cherry Tomatoes

tsp

Chicken Breasts

Chili Garlic Sauce

tbsp

Sweet Potato, fries

(ContainsSulphites/Sulfite)

Mayonnaise

(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

Smoked Paprika

(ContainsSoy/Soja)

Not included in your delivery

Sugar*

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3556 kJ
Calories850 kcal
Fat57 g
Saturated Fat9 g
Carbohydrate40 g
Sugar10 g
Dietary Fiber7 g
Protein43 g
Cholesterol150 mg
Sodium1000 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Garlic Press
Measuring Spoons
Parchment Paper
Large Bowl
Small pot
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 425°F (to roast sweet potatoes). Start prep when oven comes up to temp! In Step 4, use this heat guide to determine what spice level you prefer (dbl each measurement for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy!

Wash and dry all produce.* On a parchment-lined baking sheet, toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of oven, until golden-brown, 22-24 min. Meanwhile, thinly slice green onions. Peel, then mince or grate garlic. Finely chop oregano leaves. Cut jalapeño into 1/2-inch pieces, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!)

2

Heat a small pot over medium-high heat. When the pot is hot, add 2 tbsp oil (dbl for 4 ppl), then garlic, chili garlic sauce, oregano and 1 tsp smoked paprika (dbl for 4 ppl). Cook, stirring occasionally, until garlic softens, 1 min. Remove pot from heat. Add 1 tbsp vinegar (dbl for 4 ppl) and 1/2 tsp sugar (dbl for 4 ppl). Transfer Piri Piri to a large bowl and set aside.

3

Pat chicken dry with paper towel, then season with salt and pepper. Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear, until chicken is golden-brown and cooked through, 5-7 min per side. (TIP: Cook each piece to a min. internal temp. of 74°C/165°F, as size may vary.**)

4

Meanwhile, halve tomatoes. When sweet potatoes are done, turn oven to a high broil. On a foil-lined baking sheet, toss tomatoes and 1 tbsp jalapeno (dbl for 4 ppl) (NOTE: Reference heat guide in Start Strong) with 1 tsp oil (dbl for 4 ppl). Season with salt and pepper. Broil in the middle of oven, until tomatoes burst, 2-3 min.

5

Meanwhile, in a small bowl, stir together mayo and half the green onions. When veggies are done broiling, in a medium bowl, stir together broiled veggies, remaining green onions and 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper.

6

Transfer chicken to the large bowl with Piri Piri, and stir to coat. Slice chicken. Divide chicken, sweet potatoes and salsa between plates. Dollop over green onion-mayo. Spoon any remaining Piri Piri from the large bowl, over chicken, if desired.