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#photooftheday

PERI PERI CHICKEN PLATTER 🤩 Whenever I go to Nandos, I always order 4 extra hot chicken thighs, chips and corn on the cob. With it being lockdown I decided to recreate it and it turned out 10X better and now I’ll never go back to Nandos 😂 Chicken recipe is below so SAVE and SHARE. I realise following recipes from an instagram caption isn’t ideal, but the website/YouTube channel is in the works so stay tuned 😃 RECIPE: I used 8 boneless, skin on chicken thighs for this recipe. I would say it is the equivalent of extra-hot in Nandos so adjust chillis accordingly ✌🏻 DRY RUB: Mix together the following: * 2 tsp smoked paprika • 1 tsp cayenne pepper • 1 tsp garlic granules • 1 tsp ground cumin • 1 tsp onion granules • 1 tsp dried oregano • 1 tsp sea salt Apply the rub to the chicken thighs and set aside to marinade for 1 hour (or longer if you have time). PERI SAUCE: makes loads (save some for another time!) Place 2 roughly chopped onions, 1 roughly chopped red bell pepper, 6 peeled garlic cloves and 4 red chillis on a roasting tray. Season with sea salt, drizzle with 1 tbsp olive oil and roast at 180C for 25 mins. Remove from the oven and cool. Once the veggies are cooled, place them in the bowl of a food processor. Now add 1 tbsp smoked paprika, 0.5 tbsp dried oregano, 0.5 tbsp ground cumin, 2 tsp salt, 1 tsp sugar and the juice of 1 lemon. Add 5 tbsp olive oil and blend together until smooth. Heat a pan to a medium high heat, cook the chicken skin side down for 1 min. Flip and cook for another minute. Spoon a couple of tbsp of the peri sauce over the chicken. Continue to cook and flip for a total of 8-10 minutes until the chicken is cooked through. I served with corn on the cob, fresh, homemade oven chips and peri salt 😋