Peri Peri Chicken, Tomato Pesto and Goats Cheese Salad by Chef Brian McDermott.
Ingredients
Serves: 4
- 8 chicken thighs
- 2 tbsp Peri Peri
Seasoning
- 1 tbsp lemon pepper or lemon zest
- 4 tbsp olive oil
- 4 slices or sour dough or toasted flatbreads
Salad
- 2 large tomatoes
- 2 tbsp pesto
- 60g goats cheese
- Ground fresh pepper
- Pinch of sea salt
Method
- Add the peri peri and lemon pepper to a bowl and mix with the olive oil.
- Slice into the skin of the chicken thigh and place each chicken into the bowl and rub the marinade into the chicken thighs.
- Leave to marinade for at least 30 minutes notes or consider overnight if you are an organised person. Turn on the air fryer and heat to 190°C (375°F) for 20 to 22 minutes.
- Place the chicken things in the tray, skin side down and cook for 25 minutes turning half way through.
- While the chicken is cooking make the salad by slices the tomatoes and layer on a serving plate. Drizzle with pesto, crumble with broken bits of goats cheese. Add a few twists of fresh ground pepper and a sprinkle of sea salt.
- Leave at room temp until chicken is cooked. Remove chicken from air fryer and serve alongside the salad with warm toasted sourdough or flatbreads.
Brian's tips: Serve with wedges of limes and chopped basil leaves.
