Peri-Peri Chicken & Caramelised Onion Pita
with Smokey Aioli & Fries
Making their glorious debut on the HelloFresh menu, please welcome to the stage; pita bread! Packed to the brim with peri-peri chicken, cheese, rocket and caramelised onion, you'll be super glad to make this newbie a regular!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
brown onion
1 packet
chicken thigh
1 sachet
peri-peri seasoning
2
pita breads
(Contains Gluten, Wheat; May be present: Milk. )
1 packet
Cheddar Cheese
(Contains Milk;)
1 packet
rocket leaves
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
1 tablespoon (tbsp)
balsamic vinegar (for the onions)
1 tablespoon (tbsp)
water
1 tsp
brown sugar
drizzle
balsamic vinegar (for the salad)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until golden and tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice brown onion.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar (for the onion), water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last 2 minutes of cook time, sprinkle over peri-peri seasoning, turning chicken to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• While the chicken is cooking, microwave pita bread on a microwave-safe plate for 1 minute, until warmed through. • Halve pita bread and fill with Cheddar cheese. • Bake pita bread on the second lined oven tray until the cheese is melted, 2-3 minutes.
Little cooks: Help fill the pita bread with the cheese!
• In a medium bowl, combine rocket leaves and a drizzle of balsamic vinegar (for the salad) and olive oil. • Slice chicken. • Fill pita bread with rocket, peri-peri chicken and caramelised onions. • Serve with fries and smokey aioli. Enjoy!
Little cooks: Take the lead by tossing the rocket and filling the pita!