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Easy prep
Spicy
Dairy Free
Gluten Free

Piri-Piri Confit Chicken

with Corn Coleslaw & Crispy Potatoes

Cooking time

25 minutes

Servings

2/4

Calories

1010 /serving

We’ve said it before and we’ll say it again: we absolutely love a confit. And your feedback tells us that you do too—honestly, who wouldn’t? The super-tender, juicy and savoury meat is so decadent it’s almost absurd. We’ve gone ahead and sent you the chicken already confit, so all you have to do is sprinkle it with our signature mix of piri-piri-infused spices and warm while roasting up some potatoes for the side. While it all cooks, you’ll throw together an easy corn and carrot coleslaw for some extra crunch and brightness, and that’s all there is to it.

We will send you:

  • 2 Pre-cooked confit chicken legs
  • 450g Potatoes
  • 140g Multicoloured baby peppers
  • 100g Shredded red cabbage
  • 1 Bunch of parsley
  • 15ml Minced garlic
  • 100g Julienned carrots
  • 1 Ear of corn
  • 1 Lemon
  • 30ml Mayonnaise
  • 9.5g Piri-piri chicken spice blend (salt, paprika, garlic, onion, lemon peel, ginger, cardamom, oregano, piri piri, smoked hickory flavour, lemon oil, brown sugar)

Contains: Egg, Sulphites

You will need:

2 Sheet pans
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
62 g
Saturated Fat
13 g
Sodium
1200 mg
Total Carbs
62 g
Sugars
12 g
Protein
55 g
Fibres
13 g
Preparation
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Cook the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-sized pieces. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ¼ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the potatoes cook, halve and core the baby peppers lengthwise. Shuck the corn; using a knife, slice the kernels off the cobs.
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Cook the chicken & peppers
On a separate lined sheet pan, coat the peppers and confit chicken with the remaining spice blend and as much garlic as you’d like; season with S&P. Place the confit chicken skin side up and arrange the peppers in a single layer, around the chicken. Drizzle some oil over the peppers. Roast, 14 to 15 minutes, until golden brown.
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Make the slaw
While the chicken and peppers cook, juice the lemon. In a large bowl, combine 1 tbsp of lemon juice with 1 tbsp of olive oil (double each for 4 portions; discard any remaining lemon juice). Stir in the mayonnaise and season with S&P to taste. Add the carrots, cabbage and corn; toss to coat thoroughly. Add ¾ of the parsley (roughly chop before adding), season with S&P to taste.
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Plate your dish
Divide potatoes, chicken and peppers between your plates. Garnish the chicken and peppers with the remaining parsley. Serve with the slaw on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.