Peri Peri Halloumi Skewers and Sticky Chicken
with Chips and Lime Dressed Mango Slaw
Inspired by some of the world's most popular street food, these tasty Peri Peri Halloumi Skewers and Sticky Chicken are perfect for a casual sharing-style dinner.
The quantities provided above are averages only.
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
4 unit(s)
Bamboo Skewers
225 grams
Halloumi
(Contains Milk)
450 grams
Potatoes
1 unit(s)
Bell Pepper
(May contain Celery)
2 sachet(s)
Peri Peri Seasoning
3 unit(s)
British Chicken Thighs
1 unit(s)
Lime
120 grams
Coleslaw Mix
32 grams
Mayonnaise
(Contains Egg, Mustard)
1 unit(s)
Mango
40 grams
Mango Chutney
Not included in your delivery
1 tbsp
Olive Oil for the Marinade
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Meanwhile, soak your skewers in cold water (this will prevent them from burning).
Drain the halloumi, then cut it into 3cm chunks. Place into a medium bowl of cold water and leave to soak.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve the bell pepper and discard the core and seeds. Cut into 2cm chunks.
Remove the halloumi cubes from the cold water and pat dry with kitchen paper. Drain the now empty bowl and wipe dry, then pop the halloumi back in.
Add the pepper chunks, olive oil for the marinade (see pantry for amount) and half the peri peri seasoning. Toss to coat.
Carefully thread the halloumi and pepper chunks onto the skewers (2 per person), alternating between the two.
Lay the skewers onto one side of a large baking tray.
Lay the chicken thighs flat onto the other side of the halloumi tray. Drizzle with oil, sprinkle over the remaining peri peri seasoning and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the wedges have been roasting for about 10 mins, slide the chicken and halloumi tray onto the middle shelf of your oven and bake until the chicken is cooked through, halloumi is golden and pepper is tender, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
In the meantime, quarter the lime.
Clean the halloumi bowl, then add the coleslaw mix, mayonnaise and juice from half the lime. Season with salt and pepper and mix together.
Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone) and mix into the slaw.
Once ready, remove your chicken and halloumi tray from the oven, drizzle the mango chutney over the chicken and turn to coat.
Share the sticky chicken thighs and halloumi skewers between your plates.
Serve the chips and mango slaw alongside, as well as any remaining lime wedges for squeezing over the halloumi skewers.
Enjoy!
