26/09/2025
🥔✨ LOADED POTATO FRIDAYS – Recipe #3! ✨🥔
To round off September, Chris brings us a fiery crowd-pleaser. Tender pulled chicken in a rich Peri Peri sauce, golden, garlicky roast potatoes, and fresh toppings make this a hearty dish perfect for sharing.
🛒 Ingredients
Chicken
600g chicken thigh fillets (boneless, skinless)
2 tsp garlic paste
2 tbsp Peri Peri spice mix
1 tsp salt, 2 tsp black pepper
1 large bell pepper, sliced
2 red onions, sliced
1 tbsp olive oil
1 can Coke
400ml chicken stock
(Optional) tomato purée + stock cube to thicken
Potatoes
2.5kg baby Maris Piper potatoes
½ bulb garlic, unpeeled cloves
2 tbsp fresh thyme (or 1 tbsp dried)
Salt & pepper
Olive oil
Toppings
Crispy fried onions
Fresh parsley
Ranch sauce drizzle
👨🍳 Method
1️⃣ Marinate Chicken – In a bowl, mix chicken with garlic, Peri Peri spice, salt, and pepper (overnight if possible, or while the oven heats).
2️⃣ Cook Chicken – In a pan, fry the pepper and onions in olive oil (5 mins). Brown the chicken, then add Coke and stock. Roast for ~70 mins until the chicken pulls apart. Remove chicken, reduce the sauce, then pull and return to the tray.
3️⃣ Roast Potatoes – Toss potatoes with garlic, thyme, seasoning, and oil. Roast for ~60 mins until crisp.
4️⃣ Assemble – Combine chicken and sauce with potatoes. Top with crispy onions, parsley, and ranch.
👉 Give this a go this weekend, and don’t forget to tag us in your pics! 📸✨
#️⃣
