Peri-peri chicken and chips
- Recipe by Slimming World -
A WORD FROM THE CHEF
If you fancy a fuss-free chicken and chips tea with a hit of spice, this will tick all your boxes! And, at only half a syn per serving on the Slimming World Extra Easy plan, it won't go hard on your waistline.
Two level tablespoons of Nando’s Medium Peri-Peri Sauce
1tbsp tomato purée
2tbsp lemon juice
One garlic clove, crushed
Four chicken legs, skin removed
1kg potatoes, cut into thin chips
Low-calorie cooking spray
For the slaw
Two red peppers, deseeded and thinly sliced
Half a red onion, thinly sliced
Quarter a white cabbage, shredded
4tbsp fat-free natural yogurt
Juice of three limes
Preheat your oven to 190°C/fan 170°C/gas 5 and line a large baking tray with baking paper.
Mix together the peri-peri sauce, tomato purée, lemon juice and garlic and season lightly.
Rub all over the chicken legs, place on the prepared tray and roast for 10 minutes.
Remove the tray from the oven and carefully spread the chips out around the chicken. Season lightly, spray with low-calorie cooking spray and cook for a further 40 minutes, flipping the chips and spraying them with more low-calorie cooking spray halfway.
Meanwhile, mix together all the slaw ingredients.
Divide the chicken, chips and slaw between four plates to serve.
If you prefer your food less spicy, use one of the other Nando’s Peri-Peri Sauces, such as Lemon and Herb or Mild.
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