FLOWER POT KITCHEN: NANDO’S PERI PERI CHICKEN

26 Jun 2023

NANDO’S PERI PERI CHICKEN

Juicy succulent marinated chicken with that hot punch of Nando’s Portuguese Peri Peri sauce and spices, the flavour is ramped up further with a smokey charr from the cooking, eat with sides of charred corn on the cob, slaw, french fries and a Peri Peri mayonnaise dip, OR stuff into a buttered toasted brioche bun loaded with crispy iceberg lettuce and Peri Peri mayonaise, every bite is heavenly.

Marinating time 1 hr - 24 hrs / Cooking time 20 minutes

Ingredients

(serves 4 + leftovers)

Peri Peri Chicken

4 chicken thighs skin on bone in

4 chicken breasts

1 x 260g bottle Nando’s Peri Peri marinade

Peri Peri Rub

2 tbsp light brown sugar

2 tbsp garlic powder

2 tbsp onion powder

2 tbsp sweet paprika

1 tbsp ground coriander

1 tbsp sea salt

1 tbsp dried oregano

1 tbsp dried parsley

1 tsp smoked paprika

1 tsp ground ginger

1 tsp ground cardamom

1 tsp cayenne pepper

Combine all the ingredients and store in a air tight container.

Rub 2 tablespoons of the Peri Peri spice rub all over the chicken, place in a bowl and pour over the Nando’s marinade, pop a lid on and leave to marinate for minimum of 30 minutes and up to 24 hours in the fridge.

Pre-heat your oven to 180 C / 356 F.

Line a baking tray with parchment paper, lay the chicken skin side up on the tray and pour all the marinade over the chicken. Pop in the oven for 18 minutes, baste the marinade over the chicken every 5 minutes.

Remove from the oven and leave to rest for 3 minutes before serving, scoop up and marinade from the tray and spoon over the chicken.

Enjoy.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.