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Free-range Peri Peri Chicken with Sweetcorn Salsa
These British free-range chicken thighs are smoky, spicy and – thanks to a panko crust – deliciously crunchy. We serve them with a refreshing tomato sweetcorn salsa and spinach rice. Finish with a squeeze of lemon for extra zing.
Ready in 20
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 300g British Free Range chicken thighs
- 1 onion
- 80g almond yoghurt (nush) (Nuts) (Almond Drink (92%) (Filtered Water, Almond), Fava Bean Protein (4%), Thickener: Tapioca Starch, Natural Flavouring, Citrus Fibre, Live Vegan Cultures.)
- 140g sweetcorn (sweetcorn, water, salt)
- 80g baby spinach
- 4 tbsp romesco sauce (use half) (Red Pepper, Tomato Puree, Rapeseed oil, Red Wine Vinegar, Water, Roasted Pine Kernels, Onion, Smoked Paprika, Ground Fennel Seeds, Garlic, Chopped Chilli, Waxy Maize Starch, Sea Salt, Lactic Acid, Ground Black Pepper, Chilli Powder, Natural Smoke flavour)
- 1 handful of fresh coriander
- 60g panko crumb (Yellow Pea Flour)
- 1 unwaxed lemon
- 2 tsp peri peri seasoning (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 80g brown rice (brown rice (100%))
- 110g baby tomatoes
Nutritional Information
Calories: 739
Protein: 49g
Carbs: 68g
Fat: 29g
Ingredients
- 80g baby spinach (use half)
- 80g brown rice (use half) (brown rice (100%))
- 150g British Free Range chicken thighs
- 110g baby tomatoes (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 80g almond yoghurt (nush) (use half) (Nuts) (Almond Drink (92%) (Filtered Water, Almond), Fava Bean Protein (4%), Thickener: Tapioca Starch, Natural Flavouring, Citrus Fibre, Live Vegan Cultures.)
- 1 onion (use half)
- 1 handful of fresh coriander (use half)
- 1 unwaxed lemon (use half)
- 4 tbsp romesco sauce (use a quarter) (Red Pepper, Tomato Puree, Rapeseed oil, Red Wine Vinegar, Water, Roasted Pine Kernels, Onion, Smoked Paprika, Ground Fennel Seeds, Garlic, Chopped Chilli, Waxy Maize Starch, Sea Salt, Lactic Acid, Ground Black Pepper, Chilli Powder, Natural Smoke flavour)
- 2 tsp peri peri seasoning (use half) (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
Nutritional Information
Calories: 640
Protein: 42g
Carbs: 53g
Fat: 28g
Free-range Peri Peri Chicken with Sweetcorn Salsa
These British free-range chicken thighs are smoky, spicy and – thanks to a panko crust – deliciously crunchy. We serve them with a refreshing tomato sweetcorn salsa and spinach rice. Finish with a squeeze of lemon for extra zing.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out 2 small mixing bowls, a small bowl, a medium bowl, a medium frying pan & a sieve
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked
Golden chicken
- Place the panko into a small mixing bowl with a pinch of salt and pepper
- Add the half-pack of romesco sauce and half the peri peri spice into the other small mixing bowl and mix together
- Cut the chicken thighs into 3cm pieces, coat in the spice paste, then in the panko mixture
- Lay the chicken flat onto the lined baking tray and bake for 11 mins, until golden and cooked through
Make the salsa
- Drain the sweetcorn
- Heat the medium frying pan on medium-high heat. Once hot, add the sweetcorn and cook for 8-10 mins, until deep golden brown
- Meanwhile, finely dice the onion. Quarter the tomatoes. Finely chop the coriander
- Place all in the medium bowl. Once cooked, add the sweetcorn to the bowl. Season with a squeeze of lemon juice (to taste) and a pinch of salt and mix
Finishing touches
- Rinse the spinach. In the final 1-2 mins of cooking the rice, add the spinach, then drain altogether
- Mix the yoghurt with the remaining peri peri spice and a squeeze of lemon juice in the small bowl
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the peri peri chicken with the spinach rice and salsa. Add a dollop of peri peri yoghurt on the side. Serve with the remaining lemon, cut into wedges
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