Piri piri chicken with chips and salad recipe

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  • Serves 4
  • 20 mins to prepare and 40 mins to cook
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Customer recipe by Filipa Kay
Added 66 months ago

Preheat the oven to 220°C.

For the piri piri sauce

Peel the garlic and onion and roughly chop. Deseed the pepper and the chillies and chop roughly. Place everything into a blender or food processor along with the other sauce ingredients and blitz until smooth.

Pour the mixture into a pan, simmer on a low heat partially covered for 15-20 minutes stirring occasionally. Be careful not to burn.

For the chunky skinny chips

Take a large deep baking tray. Pour in a few glugs of olive oil. Place in the oven for the oil to heat up.

Meanwhile, wash the potatoes well and cut into “chips” approximately 1cm thick. Take the hot tray out of the oven. Put the raw chips into the oil and toss so well coated. Sprinkle with rosemary and salt and place back in the oven.

Cook until golden brown for around 25 minutes. Turn 3-4 times during cooking.

To make the chicken

Crush the garlic and combine with the thyme, lemon and salt in a small bowl, add a couple of tablespoons of olive oil. Place a griddle pan or frying pan on a high heat. Make a few shallow cuts all over the chicken and rub the marinade all over it, especially in the cuts.

Place the chicken breast on the griddle, fry the chicken turning a couple of times throughout, until cooked through. If you have any spare marinade the pour this over the chicken during the cooking. When cooked keep warm until serving.

For the salad

Wash the leaves and arrange on a large platter or on each plate. Wash and slice the beef tomatoes. Arrange on top of the lettuce. Sprinkle with olives. Dress the salad to taste just before serving

Hints and tips

Be very careful when handling chillies. Wear gloves if you can. Wash hands very well after use and whatever you do, don’t touch your eyes.

The piri piri sauce will keep for up to 1 month in the fridge.

Mix some leftover piri piri sauce into mayo to give a spicy kick.

Why are the chips called skinny chunky chips? Because they still have their skin on then when you cook them!

The vitamins in a potato are just under the skin, so not only does it save time and food, it’s also good for you too! They are also chunky too!

Try pork loin chops instead of chicken.

In Portugal they use chicken on the bone – certainly not chicken breasts! I have just used them here to make the recipe quicker. Chicken thighs work well as the meat near the bone is more moist and juicy.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • For the piri piri sauce
  • 3 garlic cloves
  • 1 medium red onion
  • 2 red chillies (or more depending on how you like it)
  • 1 red pepper
  • 1tsp smoked paprika
  • good pinch salt
  • 1tsp dried oregano
  • 50ml olive oil
  • juice of one lemon
  • For the chunky skinny chips
  • olive oil
  • 4 large baking potatoes
  • 1tsp dried rosemary
  • good pinch of rock salt
  • For the chicken
  • 2 garlic cloves
  • 1-2tsp dried thyme
  • juice of one lemon
  • good pinch of salt
  • 4 chicken breasts or 8 chicken thighs
  • oil for frying
  • For the salad
  • 1-2 beef tomatoes
  • 100g (3½oz) lettuce leaves
  • 20 black olives
  • 3tsp (15ml) olive oil
  • 1tsp (5ml) white wine vinegar
  • salt and pepper to taste
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