Chef's Delight: Peri Peri Chicken
Recipe by Imelda Mullen
Peri-peri – the spicy seasoning that’s so good, they named it twice – is used to lip-smacking effect in this recipe from Slimming World’s Tray-mendous! cookbook. It’s just a half a syn per serving on the Slimming World plan.
INGREDIENTS
(Serves two)
Two large sweet potatoes, cut into wedges
Four sweetcorn cobettes (or two corn cobs, halved)
Low-calorie cooking spray
Two skinless and boneless chicken breasts
Two level tsp peri-peri seasoning
For the salsa:
Two tomatoes, finely chopped
One small red onion, finely chopped
½ small pack fresh coriander, finely chopped, plus sprigs to serve
Juice of ½ lime, plus slices or wedges to serve
METHOD
Preheat your oven to 220°C/fan 200°C/gas 7.
Put the sweet potato wedges in a medium-size non-stick roasting tin or baking tray. Stand the cobettes on a board and, using a sharp knife, carefully halve each cobette lengthways, then halve each half lengthways again to make four quarters – you should have 16 ribs in total. Add them to the sweet potatoes, spray everything with low-calorie cooking spray and roast for 20 minutes.
While they’re cooking, put the chicken on a board and cut from the thickest side almost all of the way through horizontally, so that they open up like butterflies. Sprinkle with the peri-peri and set aside.
(‘Butterflying’ helps them cook quicker and capture even more of the fiery spice.)
Add the chicken to the tin and roast for a further 15-20 minutes or until the chicken is cooked through and the vegetables are tender. While you’re waiting, mix the salsa ingredients in a small bowl and season to taste.
When everything’s ready, spoon the salsa around the tin and serve with the lime slices or wedges, coriander sprigs and a big salad.
Top tip:
To make this a totally syn-free dish, replace the peri-peri with the same amount of Cajun or fajita seasoning.
ABOUT THE CHEF
Imelda McMahon is the Slimming World consultant for Cootehill. Her group meetings take place in the Presbyterian Hall, Cootehill, on Wednesday evenings at 5pm and 6:30pm.
Contact Imelda on 086-3071688 for more details.