Peri-peri Chicken & Scalloped Potatoes

Name: Peri-peri Chicken & Scalloped Potatoes
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
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

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

with sun-dried tomatoes

4.9

18 reviews

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Milk (optional)
Paper Towel
Butter

Photo of Peri-peri Chicken & Scalloped Potatoes

Serves 1

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 sliced 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 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 grated garlic. Once the milk is incorporated, add ½ the grated cheese. Season and remove from the heat. Mix through the Potato rounds 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 & caramelised Onion mixture. Scatter over the remaining grated 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 shredded 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.

Onion - 1
Cake Flour - 5ml
Low Fat UHT Milk - 50ml
Garlic Clove - 1
Cheddar Cheese - 30g
Potato - 200g
Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 2
NOMU One For All Rub - 10ml
Colleen's Peri-peri Sauce - 50ml
Salad Leaves - 20g
Lemon Juice - 10ml
Sun-Dried Tomatoes - 30g

Download the Recipe

Serves 2

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 sliced 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 20g 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 grated garlic. Once the milk is incorporated, add ½ the grated cheese. Season and remove from the heat. Mix through the Potato rounds 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 & caramelised Onion mixture. Scatter over the remaining grated 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 shredded 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.

Onion - 1
Cake Flour - 10ml
Low Fat UHT Milk - 100ml
Garlic Clove - 1
Cheddar Cheese - 60g
Potato - 400g
Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 4
NOMU One For All Rub - 20ml
Colleen's Peri-peri Sauce - 100ml
Salad Leaves - 40g
Lemon Juice - 20ml
Sun-Dried Tomatoes - 60g

Download the Recipe

Serves 3

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 sliced 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 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 grated garlic. Once the milk is incorporated, add ½ the grated cheese. Season and remove from the heat. Mix through the Potato rounds 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 & caramelised Onion mixture. Scatter over the remaining grated 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 shredded 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.

Onions - 2
Cake Flour - 15ml
Low Fat UHT Milk - 150ml
Garlic Cloves - 2
Cheddar Cheese - 90g
Potato - 600g
Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 6
NOMU One For All Rub - 30ml
Colleen's Peri-peri Sauce - 150ml
Salad Leaves - 60g
Lemon Juice - 30ml
Sun-Dried Tomatoes - 90g

Download the Recipe

Serves 4

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 sliced 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 40g 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 grated garlic. Once the milk is incorporated, add ½ the grated cheese. Season and remove from the heat. Mix through the Potato rounds 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 & caramelised Onion mixture. Scatter over the remaining grated 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 shredded 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.

Onions - 2
Cake Flour - 20ml
Low Fat UHT Milk - 200ml
Garlic Cloves - 2
Cheddar Cheese - 120g
Potato - 800g
Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 8
NOMU One For All Rub - 40ml
Colleen's Peri-peri Sauce - 200ml
Salad Leaves - 80g
Lemon Juice - 40ml
Sun-Dried Tomatoes - 120g

Download the Recipe

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: 958, Carbs: 71 grams, Fat: grams, Protein: 67.5 grams, Sugar: 21.6 grams, Salt: 728 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 shredded 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 & caramelised onion mixture. Scatter over the remaining grated 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 20g 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 grated garlic. Once the milk is incorporated, add ½ the grated cheese. Season and remove from the heat. Mix through the potato rounds 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 sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and set aside.