8-10 Chicken pieces (I use a chicken quarter per person or a thigh and leg each per person)
1 tsp kosher salt
1 tsp crushed black pepper
2 tsp crushed garlic
2 tsp crushed chilies
2 TB olive oil
Juice of 1 lemon
A few sprigs of fresh thyme
2 tblsp parmesan cheese (packet variety)
250 ml cream
1 bottle Nando’s sauce of your choice
Preheat oven to 190 degrees. Cut slits in the chicken.
Mix salt, pepper, garlic, chilies, lemon and olive oil in a bowl.
Rub evenly all over the chicken and into the slits.
Place in an oven roasting dish.
Roast chicken uncovered for about ½ an hour until half way done and crisp.
Remove thyme sprigs and discard oil.
Whisk the Nando’s sauce with the cream and parmesan cheese in a jug till combined and pour all over the chicken.
Cook further until chicken is done.
Pumpkin peeled, and cut into chunks
4 tblsp butter
2 tblsp brown sugar
2 pieces stick cinnamon
Add 2 tblsp butter, pumpkin, 2tblsp butter, sugar and cinnamon.
Secure with a tight lid.
Once butter sizzles turn to low heat and leave till pumpkin tender.
Do not add water.
GARLIC AND HERB ROAST POTATOES
1 chicken stock cube
A few sprigs rosemary and thyme
4-6 garlic cloves, chopped
4 tblsp butter
4 tblsp olive oil
Sprinkling of egg yellow
Kosher salt and coarse black pepper
Add the potatoes to a pot of cold water, add the stock cube and bring to the boil.
Cook until the potatoes are tender but still firm.
Meanwhile, heat the butter in a pan, add the garlic, rosemary and thyme. Saute for about 5-7 minutes till aromatic.
Drain the potatoes in a colander. Season with salt and pepper.
Sprinkle some egg yellow and transfer to baking dish. Pour olive oil over.
Pour butter, garlic and herbs over.
Grill in preheated oven at 190 degrees till crisp and golden.
Spoon any residual butter over the potatoes. Best served immediately
Source: The originator of this recipe, Zarina Ally, called this chicken, Nandos Chicken. This seemed to confuse a whole lot of people assuming that the dish is part of the Nandos Franchise. It has nothing to do with Nandos other than the use of a whole bottle of Nandos sauce. That’s I’ve decided to call my adaptation of the original version simply crispy chicken with cream and nandos sauce. I served with cinnamon pumpkin and Garlic and Herb Roast Potatoes. Enjoy!
Prepared, tried and tested by: Melanie Kramar