CHICKEN NAAN WRAPS WITH PERI-PERI SAUCE

Name: CHICKEN NAAN WRAPS WITH PERI-PERI SAUCE
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American, Latin American
Ingredients: Peri-Peri Sauce; 2 red bell peppers, seeded and cut in chunks; ½-1 habanero pepper, seeded and cut into chunks (see cook’s tip); 1 small onion, cut into chunks; 8 garlic cloves, peeled; 2 tsp (10 mL) salt; 3-4 fresh basil leaves; 1 tbsp (15 mL) fresh oregano leaves; 1 tbsp (15 mL) paprika; 1 lemon, juiced; ½ cup (125 mL) olive oil; Wrap Filling; 6 bone-in, skin-on chicken thighs (about 1¼ lbs./575 g); ¼ cup (60 mL) mayonnaise; 2 tbsp (30 mL) olive oil; 6 mini or 3 large naan or pita, halved; ½ medium seedless cucumber, diced; 1 cup (250 mL) grape tomatoes, halved; 2 cups (500 mL) shredded romaine lettuce; Optional: Fresh basil leaves

9 steps

Prep:10minCook:55min

Updated at: Thu, 17 Aug 2023 04:45:34 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories576 kcal (29%)

Total Fat43.2 g (62%)

Carbs34.1 g (13%)

Sugars5.8 g (6%)

Protein15.1 g (30%)

Sodium1231 mg (62%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Peri-Peri Sauce

2red bell peppers

seeded and cut in chunks

0.5habanero pepper

seeded and cut into chunks

1onion

small, cut into chunks

8garlic cloves

peeled

10mlsalt

3fresh basil leaves

1 Tbspfresh oregano leaves

1 Tbsppaprika

1lemon juiced

½ cupolive oil

575gchicken thighs

bone-in, skin-on

¼ cupmayonnaise

30mlolive oil

6naan

mini, or 3 large, or pita, halved

0.5seedless cucumber

medium, diced

1 cupgrape tomatoes

halved

2 cupsromaine lettuce

shredded

Fresh basil leaves

Optional

Instructions

Step 1

Preheat the oven to 425° (220°C).

OvenPreheat

Step 2

To make the sauce, add the ingredients in the order they’re listed to the Deluxe Cooking Blender. Blend on speed 8 of the CUSTOM BLEND setting until smooth, about 1 minute.

BlenderMix

Step 3

Marinate the chicken in 1 cup (250 mL) of the sauce for at least 1 hour, or overnight.

Step 4

Combine the mayonnaise with ¼ cup (60 mL) of the remaining sauce in a small bowl; set aside.

Bowl

Step 5

Heat the oil in the 12" (30-cm) Enameled Cast Iron Skillet over medium-high heat for 2–3 minutes.

CooktopHeat

Cast Iron Skillet

Step 6

Remove the chicken from the marinade; wipe off any excess. Discard the marinade.

Step 7

Brown the chicken in the skillet for 4 minutes per side. Transfer the skillet to the oven and roast, skin side up for 35–40 minutes or until the chicken reaches 165°F (74°C).

CooktopHeat

OvenHeat

Step 8

Place the chicken in a medium bowl. Use a fork to remove the meat from the bone, then shred. Pour the remaining sauce from the blender over the chicken and toss to coat.

Bowl

Fork

Step 9

To assemble, briefly warm the naan or pita by wrapping in damp paper towels and microwaving in 15 second intervals. Top with chicken, cucumbers, tomatoes, and lettuce. Drizzle with the mayo mixture, and top with torn basil, if you’d like.