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Peri-peri Chicken & Peri Fries

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Cooking time

Prep: 5 minutes Cook: 30 minutes 24h

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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

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


  1. The night before, marinate fresh chicken breast filet with peri-peri sauce (place in box and refrigerate).

  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.

  3. Add the unsalted fries in the oven and cook as per instructions. Peri-salt before serving.

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