Peri Peri Halloumi Skewers and Sticky Chicken
with Chips, Mango Salsa and Baby Gem Salad
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. Peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano.
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)
Mango
1 bunch(es)
Coriander
1 unit(s)
Lime
1 unit(s)
Bell Pepper
(May contain Celery)
2 sachet(s)
Peri Peri Seasoning
4 unit(s)
British Chicken Thighs
1 unit(s)
Baby Gem Lettuce
40 grams
Mango Chutney
Not included in your delivery
1 tbsp
Olive Oil for the Salsa
½ tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. 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 the chips on the top shelf until golden, 30-35 mins. Turn halfway through.
In the meantime, 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).
Roughly chop the coriander (stalks and all). Halve the lime.
In a medium bowl, squeeze in half the lime juice, olive oil for the salsa (see pantry for amount) and a pinch of salt and pepper. Add the mango and half the coriander. Toss to combine, then set your mango salsa aside.
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.
Roast the chicken and halloumi tray on 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.
Meanwhile, trim the baby gem, halve lengthways, then thinly slice.
In another medium bowl, squeeze in the remaining lime juice. Add the sugar (see pantry for amount) and a drizzle of oil. Season with salt and pepper.
Add the sliced baby gem and toss to coat.
When everything's ready, 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, mango salsa and baby gem salad alongside.
Sprinkle over the remaining coriander to finish.
Enjoy!
