How to make your own Nando’s at home

INGREDIENTS 

• 125g bottle of PERi-PERi Sauce (choose your flavour) 
• 12 boneless chicken thighs, skin on
• To serve Your favourite Nando’s PERi-PERi sauce   

Last year, Nando’s released a step-by-step guide to their famous PERi-PERi chicken thighs, spicy rice and macho peas during an Instagram live when their restaurants were forced to shut in lockdown. Pictured are their PERi-PERi thighs  

 METHOD

1. Put the chicken thighs in a bowl and rub all over with the sauce. Cover the bowl with clingfilm and put in the fridge for at least 1 hour to marinate, preferably overnight.
2. Heat the oven to 180c (standard setting, not fan) or gas mark 4.
3. Transfer the chicken thighs to a roasting tray skin side up. Cook for approx 20 mins, or until the chicken is just cooked.
4. Heat up a grill pan on the stove.
5. When it’s smoking hot, put the 4-6 thighs skin side down in the grill pan.
6. Leave the thighs without moving them to recreate Nando’s unique grill marks.
7. Turn thighs over once the skin has the grill marks and grill for another 1-2min.
8. Turn the oven down to 100c (under gas mark 1) and keep the grilled thighs warm whilst repeating with remaining thighs.
9. Brush over your chosen Nando’s sauce and serve.

 INGREDIENTS 

• 400g frozen peas
• 1 tbsp olive oil
• 1 tbsp butter
• 3-4 springs fresh parsley, finely chopped
• 2-3 sprigs fresh mint, finely chopped
• 1/2 tsp salt
• 2 good pinches of dried red chilli flakes (add more if you like it hot)

Nando’s mix their peas with fresh parsley sprigs and fresh mint, as well as olive oil and butter to give it their famous creamy consistency  (pictured: Nando’s macho peas)

 RECIPE

1. Bring a large pot of water to the boil.
2. When boiling, add the peas and cook for 3 mins.
3. Drain peas in a colander.
4. In the same pot, heat the butter and olive oil until butter has melted.
5. Add the salt and chilli flakes and cook for 30 secs.
6. Add the peas back to the pot and stir through the chopped herbs.
7. Mix the peas and herbs thoroughly through the butter mix. Taste for seasoning and serve.

READ RELATED: Sydney baker Jonathan Massaad shares his McDonald's Big Mac burger hack

INGREDIENTS  

• 200g Basmatri rice
• 450ml Cold Water
• 2 tbsp sunflower oil
• 1/2 white onion, peeled and finely chopped
• 2 garlic cloves crushed
• 1/2 green pepper, finely diced
• 1 small green chilli, thinly sliced
• 1/2 can chopped tomatoes
• 1/2 tsp ground tumeric
• 1/2 cayenne pepper
• 1/2 tsp smoked paprika
• 1 tsp salt 

Tim also revealed how to make Nando’s spicy rice (pictured), which involves a green chilli, ground tumeric, cayenne pepper and  smoked paprika

 RECIPE

1. In a sieve, wash the rice under cold water.
2. On a medium heat, heat the oil in a saucepan that you have a lid for. Add the onion and salt. Cook for 5 mins until the onion softens.
3. Add the garlic, chilli and green pepper. Cook for 5 mins until the pepper begins to soften.
4. Add the turmeric, cayenne pepper and smoked paprika, and cook for 1 min until fragrant, then add the chopped tomatoes.
5. Stir through the washed rice, and then pour in the water.
6. Bring to the boil, cover with a tight fitting lid and turn heat to low. Cook for 10 mins.
7. Without taking the lid off, turn the heat off and leave to stand for 10 mins.
8. Stir through the lemon juice and coriander. Taste for seasoning.

SORTEDfood – YouTube is an online food community with more than three million followers, dedicated to making delicious food accessible to everyone.  

Here, they share their recipe for Piri-Piri chicken with FEMAIL… 

SORTEDfood – YouTube is an online food community with more than three million followers, dedicated to making delicious food accessible to everyone. Here, they share their recipe for Piri-Piri chicken with FEMAIL…

Ingredients

• 4 cloves garlic
• 160 ml olive oil
• 60 ml red wine vinegar
• 1 lemon, juiced
• 2 fresh chillies (to taste)
• 1 tsp sea salt
• 1 sprig thyme
• 1 small chicken
• 1 handful mixed salad leaves
• 1 portion chunky chips

 METHOD

MAKE THE MARINADE

1. Peel the garlic cloves and stick into a food blender with the oil, lemon juice, vinegar, thyme, chillies and salt. Blend to a smooth marinade. 

CUT THE CHICKEN

2. Cut either side of the backbone with a pair of sharp shears and then remove the diamond-shaped breast bone from inside the cavity. 

RUB OVER THE MARINADE

3. Open the chicken up like a book and rub the marinade all over, inside and out. Leave in the fridge overnight if you can. 

PREHEAT THE OVEN

4.Preheat oven to 180°C. 

ROAST THE CHICKEN

5. Lay the spatchcock chicken on a baking tray and roast for about an hour until cooked right through and there are no signs of blood at the thickest parts of the bird. Check by cutting into a leg joint.  

SERVE WITH CHIPS!

6. Serve with plenty of fresh salad and some chunky chips. Serves 2-4