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Cooks' Ingredients Chilli Olive Oil250ml
250mlItem price
£4.50Price per unit
£1.80/100mlA delicious zingy chicken recipe to spice up your mid-week dinners. Best served with warm toasted flat breads and a crunchy green salad.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Mix the chilli oil, baharat and lemon zest in a bowl. Cut each chicken thigh fillet into 4 pieces and add to the baharat marinade. Cover and place in the fridge to marinate for at least 1 hour, or preferably overnight.
Preheat the griddle or grill to medium-hot. Remove the chicken from the fridge and thread onto 12 metal skewers. Cook for 10-15 minutes, turning frequently, or until the chicken is thoroughly cooked through with no pink meat and the juices run clear.
Toss the onions with the lemon juice and leave to steep for 10 minutes. Add the olive oil, sumac and parsley and toss to combine.
Serve the chicken skewers with the onion salad and toasted flat bread, drizzled with extra olive oil.
Typical values per serving when made using specific products in recipe
Energy | 1,359kJ/ 326kcals |
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Fat | 20.2g |
Saturated Fat | 4.9g |
Carbohydrates | 4.6g |
Sugars | 3g |
Fibre | 1.3g |
Protein | 31.4g |
Salt | 0.4g |
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Quantity of Cooks' Ingredients Chilli Olive Oil in trolley 0
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£4.50Price per unit
£1.80/100ml0 added
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Quantity of Essential British Free Range Semi Skimmed Milk 2 pints in trolley 0
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£1.25Price per unit
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35pPrice per unit
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£4.76 each est.Price per unit
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20p each est.Price per unit
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Quantity of Waitrose Extra Virgin Olive Oil in trolley 0
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£8.95Price per unit
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£1.25Price per unit
£1.11/litre0 added
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Quantity of Cooks' Ingredients Flat Leaf Parsley in trolley 0
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80pPrice per unit
32p/10g