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Nando’s Peri Peri Chicken Platter (Peri Peri Chicken, Peri Peri Sauce, Peri Peri Fries Powder and Garlic Rice)

Author: Naush

Ingredients

PERI PERI SAUCE

  • Ketchup 1/2 cup
  • Mayonnaise 1/2 cup
  • Mustard paste optional, but taste so good if added 1 tbsp
  • Chili sauce as per taste
  • Peri Peri Spice Mix 2-3 tbsp

PERI PERI SPICE MIX/ PERI PERI FRIES POWDER

  • Chili flakes 1 tbsp
  • Paprika powder 2 tbsp
  • Oregano 2 tbsp
  • Onion powder 1 tbsp
  • Garlic powder 1 tbsp
  • Salt 1 tbsp
  • Sugar 1 and 1/2 tbsp

GARLIC RICE

  • Salt 1 tsp
  • Garlic cloves 6
  • Paprika powder 1 and 1/2 tbsp
  • Oil 3-4 tbsp
  • Boiled rice made from 1.5 cups of uncooked rice
  • Fresh coriander chopped

PERI PERI CHICKEN

Marination

  • Red onion 1 small roughly cubed
  • Red bell pepper 1 big roughly cubed
  • Garlic cloves 6
  • Long Red chili 1 hot, seeds removed
  • Rind of half lime
  • Juice of 1 lime
  • Salt 1 tsp
  • Black pepper powder 1/4 tsp
  • Sugar 1 tsp
  • Oregano 1 tsp
  • Paprika powder 1 tsp
  • White vinegar 1/4 cup
  • Water 1/4 cup

Other

  • Whole chicken 1.2-1.5 kg cut into 4 pieces
  • Butter
  • Lemon juice

Instructions

  • PREPARATION of Peri Peri Sauce: Mix everything up. Store in the refrigerator.
  • PREPARATION of Spice Mix: Mix everything up. Grind to a fine powder. Store in an airtight container.
  • PREPARATION of Garlic Rice: Add salt, garlic, paprika powder and 2 tbsp water to a pestle and mortar and coarsely grind. Transfer to a wok. Add oil and sauté until aromatic. Add boiled rice and stir fry for 1-2 minutes until all the rice get the color of paprika powder. Lastly, add fresh coriander. Mix. Garlic rice is ready.
  • PREPARATION of Peri Peri Chicken:
  • Blend all the ingredients in the blender and blend into a smooth paste. Taste and adjust the seasoning if needed
  • Transfer the marinade to a saucepan and bring to a boil.
  • Cook on medium flame until the extra water has evaporated and the marinate is thick.
  • Allow to cool to room temperature.
  • Clean, wash and pat dry the chicken pieces. Apply the marinade on the pieces, cover and refrigerate for at least 2-3 hours or preferably overnight.
  • Air Fryer: Preheat the air fryer to 200 °C for 5 minutes.
  • Put the chicken pieces and bake for 10 minutes at 200 °C.
  • Now flip the pieces and bake for another 3-4 minutes or until the chicken looks perfectly done.
  • Oven: Process is same as air fryer except that it might take more time to bake.
  • Stovetop: Steam the chicken pieces and then grill on direct flame on both sides.
  • When chicken is ready, apply butter on the pieces, drizzle some lemon juice and coat with some Peri Peri sauce.
  • Serve with more peri peri sauce, Peri Peri Fries and garlic rice. ENJOY!