Chargrilled Peri Peri Chicken Feast
with Flatbreads, Roast Capsicum Salad & Parmesan Corn Cobs
Embrace the balmy summer days and nights while you dine outdoors with our delicious Al Fresco recipes. These satisfying share-style meals are packed with fresh and seasonal ingredients, perfect for entertaining. This smokey and sticky delight uses a punchy peri peri sauce to coat chicken for abundant flavours you can only dream of.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 packet
half chicken
1 packet
Peri Peri Sauce
(Contains fish; May be present Gluten, Egg, Milk, Sesame, Soy, Almond. )
1
corn
1
capsicum
1
cucumber
1
avocado
2
flatbreads
(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )
1 bag
Mixed Salad Leaves
1 packet
Smokey Aioli
(Contains Egg, Soy; )
1 bag
parsley
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 sachet
Nan's Special Seasoning
Not included in your delivery
olive oil
2 tsp
honey
1 drizzle
vinegar (balsamic or red wine vinegar)
Nutrition Values
Utensils
Instructions
• Preheat BBQ to high heat. Preheat oven to 240°C/220°C fan-forced. • Season half chicken with Nan's special seasoning and a drizzle of olive oil. • When BBQ is hot, grill chicken, skin-side down first, with lid down (or covered in foil), until charred and cooked through, 10-15 minutes each side. • Transfer to a plate. Top with peri peri sauce and the honey, then cover to keep warm and set aside to rest for 5-10 minutes.
No BBQ? Season chicken with salt and pepper. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, skin-side down first, until browned, 4-5 minutes each side. Meanwhile, in a bowl, combine Nan's seasoning with a drizzle of olive oil. Transfer chicken to a lined oven tray and brush with spice mixture. Roast chicken until cooked through, 25-30 minutes. Transfer to a plate. Continue with step.
• Meanwhile, thinly slice capsicum and cucumber. • Slice avocado in half, scoop out flesh and roughly chop. • Halve the corn.
• Place corn and capsicum on a lined oven tray. Drizzle with olive oil and season with salt and toss to coat. • Roast until tender and slightly charred, 20-25 minutes.
• Meanwhile, drizzle flatbreads with olive oil and season with salt and pepper. • When the veggies have 5 minutes remaining, bake flatbreads directly on a wire oven rack until heated through, 4-5 minutes.
• Transfer capscium to a large bowl, then add avocado, cucumber, mixed salad leaves, and a drizzle of vinegar and olive oil. Season and gently toss to combine. • Drizzle corn cob with smokey aioli and sprinkle over grated Parmesan cheese.
• Halve chargrilled peri peri chicken, then bring everything to the table to serve. • Help yourself to grilled chicken, roast capsicum salad, Parmesan corn cob and flatbreads. • Tear parsley over to serve. Enjoy!