My take on this classic Nando’s meal – Peri peri chicken with roasted sweetcorn, red cabbage coleslaw and spicy rice.
Its Monday again and the sun is still shining here in the UK. It looks like we might be getting a half decent summer for a change, although I hope I haven’t gone and jinxed it again! I haven’t posted a dinner recipe in a little while so I thought I’d blog one of my husband’s favourite meals today.
He is Nando’s obsessed… and I mean proper obsessed! So much so he even convinced the fussy eater to have her 3rd birthday lunch there (she wanted McDonalds!).
We live about 30 minutes from the nearest Nando’s and with time/money/kids/general life getting in the way he doesn’t get hisperi peri fix as often as he would like.So I decided to try to make my own copycat recipe at home.
The Peri Peri Chicken
My husband loves my Nando’s copy. The fussy eater isn’t so enamored. She will gobble up loads of rice but needs to be coerced into eating everything else.
The peri peri mix can be quite spicy but I tend to make one piece of chicken with much less of the mix for her, or you can just season it with some garlic and herb mix instead.
I cut the skin from the chicken beforehand so that the seasoning goes directly onto the meat, rather than the skin. Obviously it’s healthier this way but if you prefer your skin on, that’s no problem with this recipe.
I love love love homemade coleslaw. I’ve never been a fan of the shop-bought stuff, only because it always has too much mayonnaise for my liking.
This coleslaw is ridiculously easy to make and you can decide yourself how much mayo to add. It also keeps well in the fridge for 24 hours so I always make extra to have the following day.
The Spicy Rice
I don’t make the spicy rice myself. We all love Uncle Bens Mexican Spicy Rice and for quick and easy dinners it’s just perfect for throwing in the microwave and then straight to the table.
I’ve only ever cooked the chicken and sweetcorn in the oven, but they would be lovely cooked on the bbq too.
I would perhaps put the chicken in the oven first, just to ensure it’s cooked right through, then transfer to the bbq for the last 10 minutes to get nicely charred.
Do you have your own version of any restaurant favourite meals?
If you liked this recipe please do leave me a comment and a star rating below. You can also share your pictures with me onInstagram.I always love to see your creations!
My take on this classic Nando’s meal – Peri peri chicken with roasted sweetcorn, red cabbage coleslaw and spicy rice
Ingredients
6 pieces of chicken (thighs or drumsticks)
1 tbsp olive oil
2 tsp peri-peri spice mix
2 corn on the cob
½ small red cabbage, shredded
1 large carrot, grated
½ red apple, grated
3 tbsp mayo
parsley to garnish
Instructions
Preheat the oven to 180c.
Remove the skin for the chicken thighs and drumsticks. Using a sharp knife, make a few slits in the chicken meat. Add the oil to a baking tray and toss the chicken in the oil. Sprinkle the peri-peri mix over the chicken, toss again and put in the oven for 25 minutes.
Cut the corn on the cob into smaller pieces. I chop each one into 4, so 8 pieces in total. Once the chicken has been baking for 25 minutes, remove for the oven and ad the sweetcorn to the baking tray. Toss the chicken and corn around so that the corn gets coated in the peri-peri mix. Return to the oven for another 20 minutes.
Meanwhile make the coleslaw by mixing the shredded red cabbage, grated carrot and grated apple together in a bowl. Add the mayonnaise and season with salt and pepper.
Remove the chicken and sweetcorn from the oven and garnish with chopped parsley.
Serve with spicy rice.
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This nutritionally balanced meal offers lean protein, essential nutrients, and a tantalising blend of spices to ignite your taste buds. Opt for low-carb with a side of slaw or choose with Mexican rice for maximum gains!
Apart from that Peri Peri chicken is actually a very simple dish. The marinade is made with vinegar, smoked paprika, chilli, lemon, garlic and coriander. Some recipes call for capsicum or peppers which colours the chicken more red but we didn't encounter this in Portugal.
PERi-PERi is an important part of Mozambique's history, as the sauce reflects the blend of cultures present in the country for centuries. PERi-PERi chicken eventually made its way across the border to South Africa, but it all started in Mozambique.
Peri peri boosts immunity: Peri peri chilli is a rich source of vitamin C, which is essential for strengthening the immune system. The peri peri chilli helps to eliminate free radicals in the body, which can cause serious diseases.
There are 244 calories per portion in this Nando's Peri Peri Chicken, which means it falls into our Everyday Light category. This Nando's Peri Peri Chicken is perfect if you're following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
How to use? Medium PERi-PERi sauce pairs well with everything, including chicken, meat, fish, rice, and vegetables. Marinate, splash, dash, dip or simply cook with it.
They range in heat, from medium to extra-hot, so start low if you're fearful of the tongue-torching capabilities of this condiment. If you're particularly wary of heat, "perinaise" (a combination of peri-peri sauce and mayonnaise) is a great milder option.
Piri piri sauce is a complex and versatile condiment that is sour, sweet, salty and spicy all at the same time. In other words, it'll take your palate on a journey. It's also known as pilipili or peri-peri, depending on where you are.
While Peri-Peri is a South African staple it's the Mozambique Portuguese who introduced it into the country and if you're visiting South Africa and want the best Peri-Peri experience it's the Portuguese restaurants to look for. Growing up in South Africa Johannesburg was the mecca for Peri-Peri chicken and prawns.
Etymology. Pilipili in Swahili means "pepper". Other romanizations include pili pili in the Democratic Republic of the Congo and peri peri in Malawi, deriving from various pronunciations of the word in different parts of Bantu-speaking Africa.
Piri-piri, peri-peri or peli-peli is the name used in Portuguese and a number of African languages to describe the African bird's-eye chili. The variations in spelling derive from the various pronunciations of the word in parts of Africa, although 'piri-piri' is the correct spelling in Portuguese.
The sauces are typically a blend of this chili with ingredients like garlic, lemon, oil, and various herbs. This mixture imparts a unique flavor that's fiery and tangy.. What makes Peri Peri cuisine particularly appealing is its versatility.
The Peri are a fae race that live in high deserts and keep their distance from others. They are instinctually cruel and are geared towards the type of sadism that even monsters find hard to bear. They tend to be beautiful. Peri aren't as good at illusions as Gwragen, but close.
This peri peri masala is cryogenically ground to give you a host of health benefits. It improves digestion, aids in weight loss and is great for heart health.
Piri-Piri is rich in vitamins and minerals, it contains vitamin B1, B2, B3, folic acid, potassium, phosphorus, iron, and calcium. It is also rich in antioxidants, high in dietary fibre and low in sodium and calories.
Introduction: My name is Tyson Zemlak, I am a excited, light, sparkling, super, open, fair, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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Prep Time: 15 mins
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