Guilty pleasures, continued:
Full fat milk, dreams about the main character in my book, new chopping boards, crunching into a really good apple, getting a tan line then feeling instantly skinnier then justifying an ice-cream because you’re now skinny, cleaners that gossip about other people in my condo and telling me that I’m their favourite, the girl at Starbucks knowing my order and calling me Hallie, which makes me feel like I am in The Parent Trap, The Parent Trap, peri peri chicken strips at Nandos, obviously!
Piri Piri Chicken Gyros with & Garlic Wedges
Serves 2-3
Kitchen notes: you don’t have to make all the steps here. The wedges and yoghurt sauce are amazing with it, but not a deal breaker – don’t stress.
Ingredients
Peri Peri Chicken:
2 chicken breasts, cut into squares
1tbs smoked paprika
5 cloves of garlic, crushed
1tsp chilli flakes
1/2tsp sugar
1tsp lemon juice
1tsp dried oregano
1tsp salt
2tsp white wine vinegar
5tbs olive oil
Garlic wedges – optional
4 potatoes, quartered then halved
2tsp garlic powder
1tsp dried oregano
1tsp salt
3tbs olive oil
Paprika Dill Yoghurt – optional but really good
5tsb natural yoghurt
1 clove of garlic, crushed
1tsb chopped dill
1/2tsp salt
1tsp lemon juice
1/2tsp paprika
To serve:
Wraps, cucumber, lettuce and tomatoes
Method
Preheat your oven to 180. Stir all the peri peri chicken ingredients together then mix through the chicken. Leave in the fridge to marinade for 30 minutes.
While the chickens marinating, toss your potatoes through the garlic powder, oregano, salt and olive oil and place on a lined baking tray. Grab your chicken and spread it out evenly on another baking tray and – together with the wedges – roast in the oven for 15 minutes. Remove the cooked chicken from the oven, turn over the wedges and cook them for a further 15 or until golden and crunchy.
While thats all happening in the oven, stir through the yoghurt ingredients together in a cup and leave aside. Serve with the wraps, lettuce, cucumber and tomato and feel like a kitchen boss.
