This peri-peri chicken is so delicious, they named it twice. Smoky, spicy, crispy, tender roast chicken served with zesty brown rice, charred buttery corn on the cob and a Mediterranean-style salad with cucumber, tomatoes, and Danish-style feta all drizzled with a zingy yoghurt dressing! U-mami!
Portuguese-style Peri-Peri Chicken
Portuguese-style Peri-Peri Chicken
with zingy yoghurt drizzle & a Mediterranean-style salad
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Tomatoes
- Brown Basmati Rice
- Chicken
- Chicken Stock
- Corn On The Cob
- Cucumber
- Danish-style Feta
- Free-range Chicken Pieces
- Lemon
- Lemons
- Low Fat Plain Yoghurt
- NOMU Peri-Peri Rub
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
PERI-PERI ROAST
Preheat the oven to 200°C. Place the Chicken pieces on a roasting tray. Pat dry with paper towel, coat in oil, the rub and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crispy. In the final 5 minutes, turn the oven to the grill setting or the highest temperature.
ZESTY BROWN RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water with the Chicken stock and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and mix through ½ of the lemon zest.
BUTTERY CORN ON THE COB
Place a pan that has a lid over a high heat. Add a drizzle of oil and a splash of water to just cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter (optional) and any remaining Lemon zest (optional). Fry for a further 2 minutes until cooked through and golden, turning as it colours. Set aside to cool.
SALAD & DRIZZLE
In a bowl, place the rinsed salad leaves, halved baby tomatoes, diced Cucumber, crumbled feta and juice of 1 lemon wedge. Toss together, season and set aside. In a small bowl, combine the yoghurt, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
VERY-PERI FEAST
Plate up the zesty rice and top with the peri-peri Chicken. Serve the feta salad and the corn on the cob alongside. Drizzle over the zingy yoghurt dressing and serve a lemon wedge on the side. Sizzling, Chef!
PERI-PERI ROAST
Preheat the oven to 200°C. Place the Chicken pieces on a roasting tray. Pat dry with paper towel, coat in oil, the rub and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crispy. In the final 5 minutes, turn the oven to the grill setting or the highest temperature.
ZESTY BROWN RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water with the Chicken stock and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and mix through ½ of the lemon zest.
BUTTERY CORN ON THE COB
Place a pan that has a lid over a high heat. Add a drizzle of oil and a splash of water to just cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter (optional) and any remaining Lemon zest (optional). Fry for a further 2 minutes until cooked through and golden, turning as it colours. Set aside to cool.
SALAD & DRIZZLE
In a bowl, place the rinsed salad leaves, halved baby tomatoes, diced Cucumber, crumbled feta and juice of 1 lemon wedge. Toss together, season and set aside. n a small bowl, combine the yoghurt, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
VERY-PERI FEAST
Plate up the zesty rice and top with the peri-peri Chicken. Serve the feta salad and the corn on the cob alongside. Drizzle over the zingy yoghurt dressing and serve a lemon wedge on the side. Sizzling, Chef!
PERI-PERI ROAST
Preheat the oven to 200°C. Place the Chicken pieces on a roasting tray. Pat dry with paper towel, coat in oil, the rub and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crispy. In the final 5 minutes, turn the oven to the grill setting or the highest temperature.
ZESTY BROWN RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water with the Chicken stock and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and mix through ½ of the lemon zest.
BUTTERY CORN ON THE COB
Place a pan that has a lid over a high heat. Add a drizzle of oil and a splash of water to just cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter (optional) and any remaining Lemon zest (optional). Fry for a further 2 minutes until cooked through and golden, turning as it colours. Set aside to cool.
SALAD & DRIZZLE
In a large bowl, place the rinsed salad leaves, halved baby tomatoes, diced Cucumber, crumbled feta and juice of 2 lemon wedges. Toss together, season and set aside. n a small bowl, combine the yoghurt, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
VERY-PERI FEAST
Plate up the zesty rice and top with the peri-peri Chicken. Serve the feta salad and the corn on the cob alongside. Drizzle over the zingy yoghurt dressing and serve a lemon wedge on the side. Sizzling, Chef!
PERI-PERI ROAST
Preheat the oven to 200°C. Place the Chicken pieces on a roasting tray. Pat dry with paper towel, coat in oil, the rub and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crispy. In the final 5 minutes, turn the oven to the grill setting or the highest temperature.
ZESTY BROWN RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water with the Chicken stock and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and mix through ½ of the lemon zest.
BUTTERY CORN ON THE COB
Place a pan that has a lid over a high heat. Add a drizzle of oil and a splash of water to just cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter (optional) and any remaining Lemon zest (optional). Fry for a further 2 minutes until cooked through and golden, turning as it colours. Set aside to cool.
SALAD & DRIZZLE
In a large bowl, place the rinsed salad leaves, halved baby tomatoes, diced Cucumber, crumbled feta and juice of 2 lemon wedges. Toss together, season and set aside. n a small bowl, combine the yoghurt, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
VERY-PERI FEAST
Plate up the zesty rice and top with the peri-peri Chicken. Serve the feta salad and the corn on the cob alongside. Drizzle over the zingy yoghurt dressing and serve a lemon wedge on the side. Sizzling, Chef!
Frequently Asked Questions
What is the preparation time for Portuguese-style Peri-Peri Chicken?
The preparation time for Portuguese-style Peri-Peri Chicken with zingy yoghurt drizzle & a Mediterranean-style salad is between 20 and 35 minutes.
What is the total time required to make Portuguese-style Peri-Peri Chicken with zingy yoghurt drizzle & a Mediterranean-style salad?
The total time required to make Portuguese-style Peri-Peri Chicken with zingy yoghurt drizzle & a Mediterranean-style salad is between 45 and 60 minutes.
How many servings does Portuguese-style Peri-Peri Chicken provide?
4 servings
What are the main ingredients in Portuguese-style Peri-Peri Chicken?
Baby Tomatoes, Brown Basmati Rice, Chicken, Chicken Stock, Corn On The Cob, Cucumber, Danish-style Feta, Free-range Chicken Pieces, Lemon, Lemons, Low Fat Plain Yoghurt, NOMU Peri-Peri Rub, Salad Leaves
What is the nutritional information of Portuguese-style Peri-Peri Chicken?
Calories: 991, Carbs: 83 grams, Fat: grams, Protein: 70.5 grams, Sugar: 12.8 grams, Salt: 1448 grams
How do I prepare Portuguese-style Peri-Peri Chicken?
SALAD & DRIZZLE: In a bowl, place the rinsed salad leaves, halved baby tomatoes, diced cucumber, crumbled feta and juice of 1 lemon wedge. Toss together, season and set aside. n a small bowl, combine the yoghurt, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency. BUTTERY CORN ON THE COB: Place a pan that has a lid over a high heat. Add a drizzle of oil and a splash of water to just cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter (optional) and any remaining lemon zest (optional). Fry for a further 2 minutes until cooked through and golden, turning as it colours. Set aside to cool. VERY-PERI FEAST: Plate up the zesty rice and top with the peri-peri chicken. Serve the feta salad and the corn on the cob alongside. Drizzle over the zingy yoghurt dressing and serve a lemon wedge on the side. Sizzling, Chef! PERI-PERI ROAST: Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with paper towel, coat in oil, the rub and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crispy. In the final 5 minutes, turn the oven to the grill setting or the highest temperature. ZESTY BROWN RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water with the chicken stock and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and mix through ½ of the lemon zest.
What should be prepared from my kitchen to make Portuguese-style Peri-Peri Chicken?
Baby Tomatoes, Brown Basmati Rice, Chicken, Chicken Stock, Corn On The Cob, Cucumber, Danish-style Feta, Free-range Chicken Pieces, Lemon, Lemons, Low Fat Plain Yoghurt, NOMU Peri-Peri Rub, Salad Leaves
How many calories does Portuguese-style Peri-Peri Chicken have?
991 calories
How much fat content does Portuguese-style Peri-Peri Chicken have?
grams
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