Peri peri chicken with sweet potato mash & roasted red onion

30 MIN
Favourite

INGREDIENTS:

Serving amount:
  • 2 chicken maryland
  • 1 smoked paprika sachet
  • 1 broccolini bunch
  • 1 sweet potato
  • 1 lemon
  • 1 Thai chilli
  • 1 long red chilli
  • 1 garlic clove
  • 1 red onion
  • 1 basil bunch

Pantry staples: Cooking oil, white sugar, salt, vinegar, milk, butter

Allergens: Onion, garlic, dairy

Specialised equipment: Blender or food processor (optional), lined baking tray

Chef's note: Peri peri is a small chilli in Africa, introduced by the Portuguese. They are very hot and quite similar to Thai red chillies. For a more intense flavour marinate the chicken overnight.

Method:

1. Prepare the ingredients

Preheat oven to 200C fan forced. Finely chop half of the onion, cut the remainder into wedges. Crush, grate or finely chop the garlic. Finely chop a third of the basil leaves, pick the remainder. Cut the lemon into wedges. Very finely chop the long red chilli and the Thai chilli. Peel and roughly chop the sweet potato.

2. Make the peri peri sauce 

Place the smoked paprika, a splash of vinegar, finely chopped onion, garlic, finely chopped basil, long red chilli and a pinch of sugar in a bowl. Add the Thai chilli to taste and a squeeze of lemon and mix well. Season to taste. Alternatively, blend or process the paprika, vinegar, onion, garlic and chillies together then stir through the basil. 

3. Marinate the chicken 

Place the chicken in a bowl along with half of the peri peri sauce. Rub the marinade all over the chicken.

4. Cook the chicken and the onion 

Drizzle the onion wedges and broccolini with a little oil. Place the chicken onto a lined baking tray with the onion wedges and cook in the preheated oven for 15 minutes. 

5. Cook the potatoes 

Meanwhile, add the sweet potato to a saucepan of salted water and bring to the boil. Cook for 10 minutes or until the potatoes are tender.

6. Cook the broccolini 

Remove the chicken from the oven and squeeze some of the lemon over it. Add the broccolini to the baking tray and continue to cook everything for another 5 minutes or until the chicken is cooked through, the onion is charred and the broccolini is tender. 

7. Mash the potatoes 

Drain and return the potatoes to the saucepan. Add 1 teaspoon of butter per person and mash until smooth. Add a splash of milk or water if needed and salt to taste.

8. To serve

Combine the charred onion with the remaining basil in a bowl. Divide the mash, peri peri chicken, broccolini, basil and onion between serving plates. Serve with any remaining peri peri sauce, the roasting juices from the baking tray and remaining lemon wedges.