It’s been a horrifically long time since I blogged- apparently the blog/work balance isn’t as easy a juggle as I thought it would be. Also it’s Easter, so I went home to be fed by mummy, and as much as I love her, she isn’t a student, so taking photos of her dinners wouldn’t be that appropriate really.
Anyway, I made Nandos!
Looking pretty good right?
WARNING. This recipe is for the slightly more dedicated chef. If you feel you’re ready to undertake a recipe that involves more than three ingredients, then read on, because it’s time to turn the heat up to extra hot. Or lemon and herb. Whatever you prefer.
Who doesn’t love Nandos? From its humble beginnings in the late 1980s, Nandos has slowly but surely wormed its spicy way into our cold hearts. Let’s face it, nothing quite beats going to Nandos, but sometimes forking out a tenner for chicken, chips and a drink just isn’t quite possible for the student budget. So let’s make some at home. The true peri peri sauce finds its base in the African birds eye (or peri peri) chilli, which has a distinct taste to it. I have no idea where you might buy these, so I have substituted with chilli flakes and/or any chilli you can find. The Nandos connoisseur might choose to turn his nose up here and read no further, but there are a few simple solutions to this dilemma. If your bank balance can sustain the loss and you refuse to accept a substitute, just go to Nandos. Failing that, Nandos actually sell bottles of their marinade in the supermarket. Obviously this would be a brilliant cooking decision in itself, but if it was my decision there wouldn’t really be any point in writing an article about it, which brings us to the last option, sucking it up and making a pretty good replica yourself.
Time Taken: 35 mins
– 1 pack chicken thighs (makes enough for 2 servings)
– 1 large potato
For the marinade (for a medium/ hot flavour)
– 3/4 cloves of garlic
– 1 chilli
– A big pinch of chilli flakes
– 2 tablespoons white wine/ red wine vinegar
– 4/5 tablespoons olive oil
– A big pinch of herbs
– Juice of half a lemon
– 1 tablespoon smoked paprika
– Salt and pepper
How to make
Mix all the marinade ingredients together in a bowl. Feel free to include/ leave out anything you have or don’t have. There’s many different recipes around for peri peri sauce and this one is a mix and match of most of them. Things like white wine vinegar are a good investment, as it makes a great salad dressing when mixed with a bit of oil. Smoked paprika is also great if you’re ever making anything the slightest bit Spanish.
Cut off any excess fat from the chicken and stick in the marinade. Ideally, you could do this an hour or more before you want to start cooking, but it’s no big deal if you don’t.
Turn on the oven. Wash and prick your potato and stick in the microwave for 6 minutes (or however long it needs to cook.)
In a large pan, heat up the tiniest bit of oil (you won’t really need any because of the oil in the marinade). Put the chicken in the pan, but save any marinade left in the bowl for later.
Cook for about five minutes, then turn over when the underside is looking brown and like Nandos chicken. Leave the other side to cook for another five minutes.
Take out the potato, cut into chip shapes and put on a foiled tray with herbs and oil to stop them sticking and burning. Stick in the oven.
When your chicken is looking cooked, take it out and put it in an ovenproof dish and pour over the rest of the marinade. (This is because despite appearances, it’s probably not actually cooked yet (as I discovered the first time I made this. It will break your heart to plate up, cut open your chicken only to find out it’s not ready.)
Put the chicken in the oven for 15 mins. Your chips might take less time than that so check them regularly.
Heat up your peas in the microwave with water for a minute.
Get yourself a bottomless drink, and you’ve got some Nandos!