Want to see what the perfect potato dish looks like? Exactly like this recipe photo, Chef! Scalloped potatoes are swirled with silky, sweet onion and covered in a homemade cheese sauce and topped with more cheese, which is baked until golden perfection. Served with chicken pieces with a coating of Colleen’s Peri-Peri Sauce & a colourful salad.
Peri-peri Chicken & Scalloped Potatoes
Peri-peri Chicken & Scalloped Potatoes
with sun-dried tomatoes
Hands on Time: 30 - 50 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Cake Flour
- Cheddar Cheese
- Chicken
- Colleen's Peri-peri Sauce
- Free-range Chicken Pieces
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Low Fat UHT Milk
- NOMU One For All Rub
- Onion
- Onions
- Potato
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter
- Seasoning (salt & pepper)
SILKY, SWEET Onion
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and set aside.
READY THE ROUX
Place a pot over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and the garlic. Once the milk is incorporated, add ½ the cheese. Season and remove from the heat. Mix through the Potato and the caramelised Onions. Add a splash of water or milk (optional) if the sauce is too thick.
SCALLOPED POTATOES
Lightly grease an ovenproof dish and spread out the Potato and caramelised onion mixture. Scatter over the remaining cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 25-30 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese.
PERI-PERI Chicken
Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Remove from the oven and baste with the peri-peri sauce (to taste).
FRESH SALAD
To a bowl, combine the green leaves, the lemon juice (to taste), the sun-dried tomatoes, a drizzle of olive oil, and seasoning.
DIVINE DINNER
Plate up the scalloped potatoes, and side with the peri-peri Chicken, and the fresh salad.
SILKY, SWEET Onion
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and set aside.
READY THE ROUX
Place a pot over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and the garlic. Once the milk is incorporated, add ½ the cheese. Season and remove from the heat. Mix through the Potato and the caramelised Onions. Add a splash of water or milk (optional) if the sauce is too thick.
SCALLOPED POTATOES
Lightly grease an ovenproof dish and spread out the Potato and caramelised onion mixture. Scatter over the remaining cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 25-30 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese.
PERI-PERI Chicken
Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Remove from the oven and baste with the peri-peri sauce (to taste).
FRESH SALAD
To a bowl, combine the green leaves, the lemon juice (to taste), the sun-dried tomatoes, a drizzle of olive oil, and seasoning.
DIVINE DINNER
Plate up the scalloped potatoes, and side with the peri-peri Chicken, and the fresh salad.
SILKY, SWEET Onion
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and set aside.
READY THE ROUX
Place a pot over medium heat with 30g [40g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and the garlic. Once the milk is incorporated, add ½ the cheese. Season and remove from the heat. Mix through the Potato and the caramelised Onions. Add a splash of water or milk (optional) if the sauce is too thick.
SCALLOPED POTATOES
Lightly grease an ovenproof dish and spread out the Potato and caramelised onion mixture. Scatter over the remaining cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 30-35 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese.
PERI-PERI Chicken
Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Remove from the oven and baste with the peri-peri sauce (to taste).
FRESH SALAD
To a bowl, combine the green leaves, the lemon juice (to taste), the sun-dried tomatoes, a drizzle of olive oil, and seasoning.
DIVINE DINNER
Plate up the scalloped potatoes, and side with the peri-peri Chicken, and the fresh salad.
SILKY, SWEET Onion
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and set aside.
READY THE ROUX
Place a pot over medium heat with 30g [40g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and the garlic. Once the milk is incorporated, add ½ the cheese. Season and remove from the heat. Mix through the Potato and the caramelised Onions. Add a splash of water or milk (optional) if the sauce is too thick.
SCALLOPED POTATOES
Lightly grease an ovenproof dish and spread out the Potato and caramelised onion mixture. Scatter over the remaining cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 30-35 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese.
PERI-PERI Chicken
Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Remove from the oven and baste with the peri-peri sauce (to taste).
FRESH SALAD
To a bowl, combine the green leaves, the lemon juice (to taste), the sun-dried tomatoes, a drizzle of olive oil, and seasoning.
DIVINE DINNER
Plate up the scalloped potatoes, and side with the peri-peri Chicken, and the fresh salad.
Frequently Asked Questions
What is the preparation time for Peri-peri Chicken & Scalloped Potatoes?
The preparation time for Peri-peri Chicken & Scalloped Potatoes with sun-dried tomatoes is between 30 and 50 minutes.
What is the total time required to make Peri-peri Chicken & Scalloped Potatoes with sun-dried tomatoes?
The total time required to make Peri-peri Chicken & Scalloped Potatoes with sun-dried tomatoes is between 45 and 65 minutes.
How many servings does Peri-peri Chicken & Scalloped Potatoes provide?
4 servings
What are the main ingredients in Peri-peri Chicken & Scalloped Potatoes?
Cake Flour, Cheddar Cheese, Chicken, Colleen's Peri-peri Sauce, Free-range Chicken Pieces, Garlic Clove, Garlic Cloves, Lemon Juice, Low Fat UHT Milk, NOMU One For All Rub, Onion, Onions, Potato, Salad Leaves, Sun-Dried Tomatoes
What is the nutritional information of Peri-peri Chicken & Scalloped Potatoes?
Calories: 909, Carbs: 80 grams, Fat: grams, Protein: 38.5 grams, Sugar: 214.2 grams, Salt: 265 grams
How do I prepare Peri-peri Chicken & Scalloped Potatoes?
DIVINE DINNER: Plate up the scalloped potatoes, and side with the peri-peri chicken, and the fresh salad. FRESH SALAD: To a bowl, combine the green leaves, the lemon juice (to taste), the sun-dried tomatoes, a drizzle of olive oil, and seasoning. PERI-PERI CHICKEN: Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Remove from the oven and baste with the peri-peri sauce (to taste). SCALLOPED POTATOES: Lightly grease an ovenproof dish and spread out the potato and caramelised onion mixture. Scatter over the remaining cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 25-30 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese. READY THE ROUX: Place a pot over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and the garlic. Once the milk is incorporated, add ½ the cheese. Season and remove from the heat. Mix through the potato and the caramelised onions. Add a splash of water or milk (optional) if the sauce is too thick. SILKY, SWEET ONION: Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and set aside.
What should be prepared from my kitchen to make Peri-peri Chicken & Scalloped Potatoes?
Cake Flour, Cheddar Cheese, Chicken, Colleen's Peri-peri Sauce, Free-range Chicken Pieces, Garlic Clove, Garlic Cloves, Lemon Juice, Low Fat UHT Milk, NOMU One For All Rub, Onion, Onions, Potato, Salad Leaves, Sun-Dried Tomatoes
How many calories does Peri-peri Chicken & Scalloped Potatoes have?
909 calories
How much fat content does Peri-peri Chicken & Scalloped Potatoes have?
grams
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