Description
Tender chicken cubes and roasted veggies baked with peri-peri goodness. A simple, one-dish meal everyone will love.
Ingredients
Units
Scale
- 1 kg chicken, cut into cubes
- 3 carrots, sliced into rings
- 2 courgettes, sliced into rings
- 2 red onions, quartered
- 2 mixed peppers, cubed
- 2 tbsp tomato paste
- 2 tbsp Nando’s garlic and herb sauce
- 2 tbsp Nando’s peri-peri sauce
- 1 tsp salt
- 3-4 cloves garlic, smashed
- Olive oil, a drizzle
- Fresh coriander, chopped (for garnish)
Instructions
- Preheat oven to 180°C (350°F).
- In a large bowl, mix 1 kg chicken cubes with 3 carrots rings, 2 courgettes rings, 2 red onions quarters, and 2 mixed peppers cubes.
- Stir in 2 tbsp tomato paste, 2 tbsp Nando’s garlic and herb sauce, 2 tbsp Nando’s peri-peri sauce, 1 tsp salt, and 3–4 smashed garlic cloves. Drizzle olive oil and mix thoroughly.
- Transfer into an 8×8 inch ovenproof dish. Make sure it’s not overcrowded so veggies roast nicely.
- Bake for about 1 hour, checking that chicken juices run clear and veggies are tender.
- Let it rest for 5 minutes once out of the oven.
- Sprinkle fresh chopped coriander on top.
- Serve with rice.
Notes
Created, prepared, tried, and tested by Faye
