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)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter
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
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
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
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
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
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
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
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
Woolies Products in this dish
