Bring your favorite Nando’s chicken to the table by using this moreish recipe!
4 chicken quarters
4-6 garlic cloves (I used 4 fat ones)
3 green chilies
Few sprigs of thyme (leaves only)
Juice of 1 lemon
3 tbsp olive oil
1 tsp chicken spice
1 tsp Himalayan or kosher salt
½ tsp black pepper
1 tsp shisanyama spice
1 bottle of Nandos sauce of choice (here I used wild herb)
250 ml fresh cream
Make 4 slits in each quarter.
Chop the garlic and chili together in one of those chopper thingies.
Add to a glass bowl with the rest of the ingredients except Nandos sauce and cream and mix well.
Add the chicken and rub in between the slits and all over the chicken.
Cover and leave in the fridge for half an hour while you prepare your other stuff.
Preheat oven to 180C and place chicken in a baking dish.
Bake for half an hour turning half way.
Pour half the Nandos sauce into a jug, add the cream then add the remainder of the Nandos sauce.
Using a whisk or a fork mix to thoroughly combine.
After half an hour drain all liquid and turn chicken skin side up.
Pour sauce over the chicken and bake for another 20 minutes to half an hour.
Recipe Credit: Jamie Oliver
This recipe of Jamie Oliver is spot on. I made one very small change. I put a pinch of turmeric in my water when parboiling my potatoes.
5-6 medium potatoes
Olive oil or butter
Fresh herbs of choice (I used thyme, rosemary and sage)
Bring the potatoes to a boil in salted water for about 10 minutes (like I said I added a pinch of turmeric).
Preheat oven to 190 degrees.
Drain potatoes in a colander.
Shake the colander to fluff up the potatoes.
Layer the bottom of a roasting pan with either olive oil or butter (or goose fat) and arrange potatoes in a single layer.
Add salt and pepper.
Bake until slightly golden and then remove roasting pan.
Take a potato masher and just press slightly on the potatoes (don’t flatten).
In a bowl add your fresh herbs and garlic and drizzle with some vinegar and toss around lightly.
Sprinkle all over your potatoes, salt and pepper another drizzle of olive oil and bake for another 25 minutes or until to your liking.
This I learnt from my former mother-in-law.
1½ cups uncooked rice (she always used On Caroline – I used Basmati)
1 large onion chopped
2-3 crushed garlic cloves
2 sticks cinnamon
3 tomatoes, blanched in boiling water, peeled and chopped
1 glass white wine (or chicken stock)
1 cup chicken stock (I used a stock pot)
1 ½ tsp celery salt
½ tsp pepper
½ cup chopped parsley
Pour boiling water over rice and soak for about an hour.
Rinse until water runs clear.
Heat enough oil to just coat the bottom of a pot.
Add the onion and cinnamon stick and fry till onion translucent.
Add the garlic and fry for a minute.
Add the tomato and wine/stock and simmer on low until tomato is broken up.
Add the celery salt, pepper and half the parsley and add the rice and coat and simmer on low for 10 minutes.
Add the chicken stock rest of parsley, turn up the heat and give it a good mix and then turn to low until all liquid has evaporated.
Fluff with a fork.
Prepared, tried and tested Melanie Kramar