Peri-Peri Chicken Bake

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You can’t go wrong with some juicy baked chicken basted pieces with a rich tomato peri peri sauce. Perfect for the entire family. This dish is oven baked, with minimal mess and clean up. WAHOO.

Peri Peri Chicken Bake

SERVES 4.

INGREDIENTS

  • 4 x Medium washed potatoes, quartered

  • 500g x Chicken breast pieces, cut into chunks

  • 1 x Brown onion, cut into wedges

  • 1/2 x Lemon, juiced

  • 3 x Cloves garlic, crushed

  • 2 x Teaspoons paprika

  • 2 x Teaspoons dried oregano

  • 1 x Tablespoon extra virgin olive oil

  • 2 x Red Chilis, seeds & chopped

  • 2 x 400g cans crushed tomatoes

  • 1 x Red Capsicum, thinly sliced

  • 1 x Green Capsicum, thinly sliced

  • Fresh Corn, Shallots, Greek Yoghurt & Lemon, to serve.

METHOD

  1. Par-boil the potatoes in a saucepan of boiling water, cover and leave to cook for 10 minutes or until slightly soft. Drain and set aside.

  2. Pre-heat oven to 180C (160C fan forced). Combine the chicken breast, onion, lemon juice, garlic, paprika, oregano, chilis and onion in a medium mixing bowl. Mix to coat the chicken well, then stir in the tomatoes and capsicum.

  3. Lightly oil a deep baking dish or casserole pan and pour potatoes over base. Pour over chicken mix and press down to flatten. Cover with foil and cook for 30 minutes or until chicken is tender.

  4. Remove from oven and top with corn, shallots and serve with extra lemon and Greek yoghurt.