Description
This creamy, fiery Nando’s-style chicken is one of those dinners that smells so good you keep opening the oven just to check on it. It’s bold, a little messy, and exactly how spicy comfort food
Ingredients
Units
Scale
- 1 whole chicken, butterflied or chicken portions or breast fillets
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp crushed garlic and chilli paste
- 2 tsp crushed chili flakes, more if you like real heat
- 2 tbsp oil
- 250 ml fresh cream
- 1 bottle 125 g Nandos extra hot peri-peri sauce or hot sauce of your choice
- Red jalapeño chillies, sliced, optional
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 200°C and place a rack in the middle.
- Line a roasting pan with foil to save yourself some scrubbing later.
- Place the 1 whole butterflied chicken in the pan and rub it all over with 2 tsp salt, 2 tsp black pepper, 2 tsp crushed garlic and chili paste, and 2 tsp crushed chili flakes.
- Drizzle over the 2 tbsp oil and really get it into every nook.
- If you’ve got 30 mins to spare, let the chicken sit and soak it all up. If not, carry on, it’ll still be great.
- Slide the chicken into the oven and grill for 30 mins, skin side up, until it’s starting to brown and about halfway cooked.
- Carefully discard the rendered oil from the pan, or reserve it for roasting potatoes later because that stuff is gold.
- In a bowl, mix 250 ml fresh cream with 1 bottle of 125 g Nandos extra hot peri-peri sauce until smooth.
- Pour the sauce evenly over the chicken, making sure it pools a little underneath, too.
- Return the chicken to the oven and grill for another 15 to 20 mins, until the sauce is bubbling and the chicken is cooked through.
- You’re looking for juicy meat and an internal temp of about 75°C in the thickest part.
- Let the chicken rest for 5 minutes, then garnish with sliced red jalapeño chillies if you dare and a sprinkle of chopped parsley.
- Slice and serve while it’s still saucy and unapologetically spicy.
Notes
Created, prepared, tried, and tested Gail
