Ingredients

Method

• 2 red peppers, quartered and seeded
• 2 red onions, quartered
• 4 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
• 6-8 bird’s-eye chillie
• 2 T smoked paprika
• 2 T red wine vinegar
• 3 cloves garlic, crushed
• 2 limes, zested and juiced
• 2 x 400 ml cans coconut cream
• 2 rotisserie chickens, shredded
• 3 Woolworths Kara orange sweet potatoes, washed and thinly sliced
• 3 potatoes, washed and thinly sliced
• For the tomato salad, toss:
• 1 x 750 g punnet Woolworths exotic tomato selection, rinsed and roughly chopped
• 1 x 90 g sachet Woolworths pickled red onion petals, including pickling liquid
• 15 g fresh coriander, roughly chopped
• 15 g fresh mint, leaves picked
• 2 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Place the peppers and onions on a baking tray, drizzle with 1 T olive oil and season. Roast for 30 minutes.

2. Place the roasted vegetables in a blender with 2 T olive oil, the chillies, paprika, vinegar, garlic, lime zest and juice. Blend until smooth.

3. Sauté the mixture in an ovenproof pan for 2 minutes over a medium heat, then add the coconut cream and bring to a simmer. Add the chicken and cook for a further 2 minutes. Season to taste.

4. Arrange the potatoes on top of the chicken mixture, drizzle with the remaining oil, then bake for 30 minutes, or until golden brown.

5. Serve the chicken pie with the salad.

Cook’s note: Double the of peri-peri sauce and use as a condiment. Keep refrigerated.

Find more pie recipes here.

Videography: Kevashan Moodley
Photography: Shavan Rahim