1 Whole chicken butterflied ( Or you can use portions Or breast fillets )
2 tsp salt, 2 tsp black pepper
2 tsp crushed garlic and chilli paste
2 tsp crushed chilli flakes, ( add more if you want to be on fire )
2 tbsp oil
250 ml fresh cream
1 bottle 125 g Nandos extra hot peri peri sauce or hot sauce of your choice.
Preheat oven to 200 C.
Rub salt, pepper, garlic and chilli paste and chilli flakes onto chicken drizzle with oil.
Grill chicken for 30 minutes until half way done.
Discard all oil In roasting pan or you can reserve for other purposes.
Mix the bottle of Nandos sauce with the cream, pour over chicken or chicken portions and grill further until done.
Garnish with red jalapeño chillis (optional ) and chopped parsley
Recipe: Zarina Ally
Prepared, tried and tested by: Gail Haselsteiner
