with Roast Potatoes and Tomato & Pea Shoot Salad
Smoky and spicy with a slightly sweet kick, this peri peri seasoning gives any dish a tasty boost. This seasoning mix contains herbs and spices such as smoked paprika, ancho chilli powder, ground cumin and oregano, making its punchy taste perfect for marinating meat and fish, as well as a flavour driver in fried rice and loaded wedges.
Allergens
Utensils
Tags
Garlic Clove
1 unit(s)
Potatoes
450 grams
Peri Peri Seasoning
1 sachet(s)
Honey
15 grams
British Chicken Breasts
2 unit(s)
Cider Vinegar
15 milliliter(s)
Medium Tomato
1 unit(s)
Pea Shoots
40 grams
Olive Oil for the Marinade
1.5 tbsp
Olive Oil for the Dressing
1 tbsp
Mayonnaise
2 tbsp
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Chop the potatoes into 2cm chunks (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, and season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
In a large bowl, mix together the peri peri seasoning (use less if you'd prefer things milder), garlic, olive oil for the marinade (see pantry for amount) and half the honey. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Add the chicken and turn to coat in the marinade, then pop onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
When the oven is hot, roast the potatoes on the middle shelf for 30-40 mins and the chicken on the top shelf until golden and cooked through, 25-35 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Turn the potatoes halfway through.
Meanwhile, in another large bowl, add the cider vinegar, olive oil for the dressing (see pantry for amount) and remaining honey.
Season with salt and pepper, mix well, then set the dressing aside.
Just before you're ready to serve, chop the tomato into 2cm chunks.
Add the tomatoes and pea shoots to the dressing bowl and toss well to coat. TIP: Keep a portion of salad aside before dressing for anyone who'd prefer it without dressing.
When everything's ready, slice your chicken widthways into 4 or 5 pieces and serve alongside the potatoes.
Share the pea shoot salad between your plates and finish with a dollop of mayo for dipping (see pantry for amount).
Enjoy!
2496
kJ
Energy (kJ)
597
kcal
Energy (kcal)
24
g
Fat
3.2
g
of which saturates
54.7
g
Carbohydrate
10.5
g
of which sugars
44.7
g
Protein
0.86
g
Salt
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Pea Shoot Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Pea Shoot Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Pea Shoot Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
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