PERi-PERi Chicken Thighs, Spicy Rice and Macho Peas

Name: PERi-PERi Chicken Thighs, Spicy Rice and Macho Peas
Prep time: 15 min
Cook time: 40 min
Yield: 4 People
Ingredients: 125g bottle of PERi-PERi Sauce (choose your flavour); 12 boneless chicken thighs, skin on; 2 tbsp sunflower oil; ½ white onion, peeled & finely chopped; 2 garlic cloves, crushed; ½ green pepper, finely diced; 1 small green chilli, thinly sliced; ½ can chopped tomatoes; ½ tsp ground turmeric; ½ tsp cayenne pepper; ½ tsp smoked paprika; 1 tsp salt; Juice from 1 lemon; Small handful coriander

Prep: 15 mins

Cook: 40 mins

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Ingredients

PERi-PERi Chicken Thighs
- 125g bottle of PERi-PERi Sauce (choose your flavour)
- 12 boneless chicken thighs, skin on
To serve Your favourite Nando’s PERi-PERi sauce
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Spicy Rice
- 200g basmati rice
- 450ml cold water
- 2 tbsp sunflower oil
- ½ white onion, peeled & finely chopped
- 2 garlic cloves, crushed
- ½ green pepper, finely diced
- 1 small green chilli, thinly sliced
- ½ can chopped tomatoes
- ½ tsp ground turmeric
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- 1 tsp salt
- Juice from 1 lemon
- Small handful coriander
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Macho Peas
- 400g frozen peas
- Water
- 1 tbsp olive oil
- 1 tbsp butter
- 3-4 sprigs fresh parsley, finely chopped
- 2-3 sprigs fresh mint, finely chopped
- ¼ tsp salt
- 2 good pinches of dried red chilli flakes (add more if you like it hot!)
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As a reminder, you'll need:
- 125g bottle of PERi-PERi Sauce (choose your flavour)
- 12 boneless chicken thighs, skin on
To serve Your favourite Nando’s PERi-PERi sauce
- 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.
- Heat the oven to 180c (standard setting, not fan) or gas mark 4.
- Transfer the chicken thighs to a roasting tray skin side up. Cook for approx 20 mins, or until the chicken is just cooked.
- Heat up a grill pan on the stove.
- When it’s smoking hot, put the 4-6 thighs skin side down in the grill pan.
- Leave the thighs without moving them to recreate Nando’s unique grill marks.
- Turn thighs over once the skin has the grill marks and grill for another 1-2min.
- Turn the oven down to 100c (under gas mark 1) and keep the grilled thighs warm whilst repeating with remaining thighs.
- Brush over your chosen Nando’s sauce and serve.
As a reminder, you'll need:
- 200g basmati rice
- 450ml cold water
- 2 tbsp sunflower oil
- ½ white onion, peeled & finely chopped
- 2 garlic cloves, crushed
- ½ green pepper, finely diced
- 1 small green chilli, thinly sliced
- ½ can chopped tomatoes
- ½ tsp ground turmeric
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- 1 tsp salt
- Juice from 1 lemon
- Small handful coriander
- In a sieve, wash the rice under cold water.
- 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.
- Add the garlic, chilli and green pepper. Cook for 5 mins until the pepper begins to soften.
- Add the turmeric, cayenne pepper and smoked paprika, and cook for 1 min until fragrant, then add the chopped tomatoes.
- Stir through the washed rice, and then pour in the water.
- Bring to the boil, cover with a tight fitting lid and turn heat to low. Cook for 10 mins.
- Without taking the lid off, turn the heat off and leave to stand for 10 mins.
- Stir through the lemon juice and coriander. Taste for seasoning. Enjoy your Spicy Rice!
As a reminder, you'll need:
- 400g frozen peas
- Water
- 1 tbsp olive oil
- 1 tbsp butter
- 3-4 sprigs fresh parsley, finely chopped
- 2-3 sprigs fresh mint, finely chopped
- ¼ tsp salt
- 2 good pinches of dried red chilli flakes (add more if you like it hot!)
- Bring a large pot of water to the boil.
- When boiling, add the peas and cook for 3 mins.
- Drain peas in a colander.
- In the same pot, heat the butter and olive oil until butter has melted.
- Add the salt and chilli flakes and cook for 30 secs.
- Add the peas back to the pot and stir through the chopped herbs.
- Mix the peas and herbs thoroughly through the butter mix. Taste for seasoning and serve.