Peri Peri Chicken Legs with Sweet Potato Fries

Aviko Foodservice


Standard Supplier 26th March 2018
Aviko Foodservice


Standard Supplier

Peri Peri Chicken Legs with Sweet Potato Fries

A simple Peri Peri sauce elevates a standard dish of chicken and chips, and by swapping out the fries for Sweet Potato Fries, you're onto a winner with this recipe.


  • ⁣2kg Aviko Sweet Potato Fries
  • 10 whole chicken legs
  • 1.25kg Peri Peri sauce (half for marinating, half for serving)
  • 10 corn on the cob


Marinate the chicken legs in half of the Peri Peri sauce for at least two hours or overnight.
Bring a pan of water to the boil and cook the corn in the water for 5 minutes. Drain and set aside.
Roast the chicken legs in a pre-heated oven for 25 minutes at 220C then rest for 5 minutes.
Pre-heat a grill pan and char the corn on all sides until slightly blackened and charred.
Fry the Aviko Sweet Potato Fries as per the pack instructions.
To serve, put the Aviko Sweet Potato Fries and corn onto a serving plate, add the chicken legs, and pour over the rest of the Peri Peri sauce.

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