Spicy Piri Piri Chicken Traybake
with Lemony Onion Sauce
Cooking time
25 minutes
Servings
2/4
Calories
490 /serving
This Portuguese-style chicken is a spicy-sweet paradise. It’s a breeze to prepare, sizzling on a sheet pan surrounded by pretty roasted veggies (sweet pepper and Brussels sprouts). The rich sauce offers the most savoury finish, with caramelized onions and roasted garlic.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Lemon
- 300g Brussels sprouts
- 1 Sweet pepper
- 25g Caramelized onions
- 30ml Tahini
- 15g Minced roasted garlic
- 🌶️ 4.5g Piri to Piri spices (paprika, cayenne pepper, sea salt, garlic, raw cane sugar, oregano, cinnamon, cardamom)
Contains: Sesame
You will need:
Oil
Salt & pepper (S&P)
Sheet pan
Parchment paper
Total Fat
23 g
Saturated Fat
4 g
Sodium
400 mg
Total Carb
32 g
Sugars
10 g
Protein
43 g
Fibre
11 g
Preparation
Start the traybake
- Preheat the oven to 450°F.
- Pat the chicken dry; rub with the spices, a drizzle of oil and S&P.
- Arrange on a lined sheet pan and roast, 6 min., until partially cooked.
Mise en place
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- Halve, core and cut the sweet pepper lengthwise into ½ inch pieces.
- Halve the lemon; juice ½ and quarter the remaining ½.
Finish the traybake
- In a large bowl, combine the Brussels sprouts, sweet pepper, a drizzle of oil and S&P.
- When the chicken is partially cooked, flip and add the vegetables.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender and the chicken* is cooked through.
Make the sauce
- Meanwhile, in a medium bowl, combine the lemon juice, onions, garlic, tahini, 1 tbsp water (double for 4 portions) and S&P.
Plate your dish
- Divide the traybake between your plates.
- Drizzle with the sauce.
- Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
