This recipe uses one flavour base two ways to create a timesaving and delicious dinner.
- Make Peri Peri Sauce Place all ingredients and a pinch of ground black pepper in a food processor. Process until smooth. Transfer 1/2 cup of the Peri Peri Sauce to a large snap-lock bag. Add chicken. Seal bag. Toss to coat. Refrigerate for at least 3 hours, or up to 24 hours. Refrigerate remaining sauce.
- Combine 1/4 cup of the Peri Peri Sauce, sour cream and mayonnaise in a bowl. Refrigerate until required.
- Preheat oven to 220°C/200°C fan-forced. Place potato in a bowl. Add onion powder, paprika and salt. Toss to coat. Drizzle with 2 tablespoons oil. Place in a large baking tray in a single layer. Bake for 40 to 50 minutes, turning once, until golden and crispy.
- Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add chicken. Cook for 4 to 5 minutes each side or until browned and cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest.
- Place lettuce and tomato on roll bases. Top with chicken and a little sour-cream mixture. Drizzle with extra Peri Peri Sauce, if desired. Serve with wedges and remaining sour cream mixture.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set