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Peri-peri Chicken & Peri Fries

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 24h
  • Easy
  • Serves 2
Cost-benefit analysis: 3.29 pps (chicken filet + large side of peri fries) Compared with: 10.65 (buttefly chicken + 2 regular sides) Grainfed free range chicken filet (2): 5.59 (2.795 pps) Peri salt (70g, use <3g per serving): 1.90 (0.08pps) Peri-peri sauce (125mL, 31mL per filet): 1.00 (0.25pps) Unsalted additive-free fries(1.5kg, 300g per serving) = 0.75 (0.15pps) Per serving: 3.29 Initial min purchase (capital): 9.24 pps = pounds per serving


  • 2 Free range chicken filet with skin on
  • 6g Peri salt
  • 62 mL Peri-peri sauce
  • 600g frozen chips
  • 2 tsp butter or oil


  • STEP 1
    The night before, marinate fresh chicken breast filet with peri-peri sauce (place in box and refrigerate).
  • STEP 2
    Pre-heat the oven. Lightly grease chicken skin (olive oil or butter), and bake (time to be determined experimentally). Turn the chicken on its other side halfway through the cooking time.
  • STEP 3
    Add the unsalted fries in the oven and cook as per instructions. Peri-salt before serving.

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