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.
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.
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.
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.
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.
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?
958 calories
How much fat content does Peri-peri Chicken & Scalloped Potatoes have?
grams
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