Peri Peri Chicken and Charred Corn Salad
with Roasted Sweet Potato and Soured Cream
Fall in love with salads again with our Peri Peri Chicken and Charred Corn Salad. Peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano, perfect for spicing up the chicken here.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Sweet Potato
30 milliliter(s)
Cider Vinegar
(Contains Sulphites)
17 grams
Wholegrain Mustard
(Contains Mustard)
125 grams
Baby Plum Tomatoes
160 grams
Sweetcorn
2 sachet(s)
Peri Peri Seasoning
4 unit(s)
British Chicken Thighs
50 grams
Baby Leaf Mix
75 grams
Soured Cream
(Contains Milk)
15 grams
Pumpkin Seeds
Not included in your delivery
1 tsp
Sugar for the Dressing
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 1cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, in a large bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts), cider vinegar, wholegrain mustard and some salt and pepper.
Halve the baby plum tomatoes and mix into the dressing.
Drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sweetcorn and cook until charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once charred, transfer the corn to the bowl of tomatoes. Set the pan aside.
Sprinkle the peri peri seasoning over a large plate, then season with salt and pepper.
Lay one of the chicken thighs in the spice, then turn to coat both sides evenly. Continue with the other thigh(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.
Once hot, lay the chicken thighs flat in the pan and fry until browned on each side and cooked through and slightly charred, 13-15 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
When everything's ready, thinly slice the chicken.
Add the baby leaf mix and sweet potato to the bowl of corn and tomatoes. Toss together so everything's coated in the dressing.
Share the salad between your serving bowls and lay the chicken on top. Dollop on some soured cream and finish with a sprinkle of the pumpkin seeds.
Enjoy!
