I love Nando’s food. But I hate that they’re always located in shopping centres, how quickly they rush you through and that if I get a takeaway, it’s a bit cold and soggy when I get home.
But peri peri chicken and macho peas? In the words of Jay and ‘Ye, that shit cray. So here is my way of doing it all without leaving the comfort of your own home.
Peri Peri Chicken
2 Chicken quarters
1/2 red pepper
2 tbsp cider vinegar
2 tbsp garlic oil
2 tbsp groundnut or other neutral tasting oil
Juice of 1/2 a lemon
1 tsp oregano
1 tbsp paprika
1 tsp salt
1/2 tsp chilli flakes
1 tsp pepper
1 tsp chilli flakes
Handful chopped fresh mint
200 ml chicken stock
Peri Peri Chips
1 tsp paprika
1 tsp chilli powder
Corn on the Cob
2 cobs of corn
Take all of the ingredients for the chicken, save for the chicken itself, and stick them in a blender. Pulse until it forms a slightly lumpy marinade. Slash the chicken halves three or four times along the breast, then slather the chicken in it and stick in the fridge for half an hour. Or longer. The longer the better.
Preheat your oven to 190c. In a large skillet or griddle pan, seal the chicken, about 4-5 minutes each side. Wrap the chicken in foil, then stick in the oven for twenty minutes, then reduce the heat, uncover the chicken and cook for a further 20 minutes.
While this is happening, boil the corn cobs for 10 minutes, shove the chips in the oven, and do any other prep you need.
About 10 minutes from done, stick the corn cobs in the oven and boil the peas in the stock.
Panic stations now! When the peas are done, drain them, add the chilli flakes and chopped mint, and mash them with a masher or the back of a fork. Plate them.
Remove the cobs, rub them down with a little butter, and plate them.
Remove the chips, and sprinkle over a little paprika and chilli powder. Plate them.
Remove the chicken. Plate that too. Revel in the applause of your chicken loving peers.