- 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
Peri Peri Chicken Legs with Sweet Potato Fries
Ingredients
Method
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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