Today we are making a delicious meal featuring chicken drumsticks with roasted potatoes and a fresh Portuguese salad, all infused with the bold flavors of Peri Peri. This recipe is quick, healthy, and packed with flavor. Let’s get started!
Ingredients:
For the Chicken Drumsticks and Potatoes:
- 4 chicken drumsticks
- 4 large potatoes, halved or cut into 1-inch cubes
- 2 tablespoons of olive oil (divided)
- 2 scoops of Peri Peri flavor bombs (divided)
- Pinch of salt (to taste)
For the Portuguese Salad:
- 1 scoop of Peri Peri flavor bombs
- Pinch of salt (to taste)
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of Dijon mustard
- 1 tablespoon of avocado or olive oil
- 1 head of iceberg lettuce, gently smashed and chopped into cubes
- 1 sweet pepper, halved, seeded, and diced into small pieces
- 1 cucumber, cut into small pieces
- 1 cup of grape or cherry tomatoes, halved
- 1 shallot, peeled, halved, and finely sliced
- 1 bunch of cilantro, finely chopped
Instructions:
Preparing the Potatoes:
- Cut and Season:
- Take your potatoes and halve or cut them into 1-inch cubes.
- Place them in a mixing bowl, add 1 tablespoon of olive oil and a pinch of salt to taste.
- Add two scoops of Peri Peri flavor bombs and mix until the potatoes are well coated.
Preparing the Chicken Drumsticks:
- Cut and Season:
- Make 1-inch incisions into the meaty part of each drumstick. This will help the drumsticks cook evenly and absorb more flavor.
- Season the drumsticks with a pinch of salt and two scoops of Peri Peri flavor bombs.
- Drizzle 1 tablespoon of olive oil over the drumsticks and mix to ensure the meat is evenly coated.
Cooking the Chicken and Potatoes:
- Bake:
- Take a lined or clean non-stick baking sheet and place the potatoes flat side down.
- Add the drumsticks to the sheet, ensuring they are spaced out for even cooking.
- Place the baking sheet into a preheated oven at 400°F (200°C) and bake for about 15 to 20 minutes, or until the chicken is fully cooked and the potatoes are golden brown.
Preparing the Portuguese Salad:
- Make the Dressing:
- In a small bowl, add one scoop of Peri Peri flavor bombs and a pinch of salt.
- Add 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, and 1 tablespoon of avocado or olive oil.
- Whisk together until well mixed.
- Prepare the Vegetables:
- Gently smash and chop the iceberg lettuce into cubes.
- Halve the sweet pepper, remove its seeds, and dice into small pieces.
- Cut the cucumber into small pieces and add to a salad bowl.
- Halve the grape or cherry tomatoes and add them to the bowl.
- Peel, halve, and finely slice the shallot.
- Finely chop a bunch of cilantro and add to the salad mixture.
- Assemble the Salad:
- Stir the salad ingredients together and mix in the Peri Peri salad dressing until everything is well coated.
Plating:
- Serve:
- Remove the baking sheet from the oven once the chicken and potatoes are done.
- Begin to plate your dish by placing a portion of roasted potatoes and a drumstick on each plate.
- Add a generous serving of the Portuguese salad on the side.
Tips and Variations:
- Vegetarian Option: Replace the chicken drumsticks with your favorite plant-based protein or extra vegetables.
- Spicy Kick: Add some chopped fresh chili or a dash of hot sauce to the salad dressing for an extra kick.
- Make Ahead: The salad dressing can be made ahead of time and stored in the fridge for up to a week.
This Peri Peri chicken drumstick meal is sure to become a favorite in your household. The combination of crispy chicken, roasted potatoes, and fresh salad creates a harmonious balance of flavors and textures. Enjoy!
Feel free to tweak this recipe to your liking and share your results. Don’t forget to subscribe, hit the notification icon, and leave your comments. Happy cooking!
