Make your own Nando's with Phil Vickery's Peri Peri chicken
Bound to be a half term favourite - ditch the delivery or night out and spend a (much cheaper) night-in all the family will love.
Phil shows you how to make your own Peri Peri chicken and sides that will give that favourite restaurant a run for its money.
Peri Peri chicken
Serves 4
Ingredients
8 spring onions, roughly chopped
4 cloves garlic, peeled and roughly chopped
2 tsp ground coriander
2 tbsp malt or any vinegar
2 level tbsp dark brown sugar
1 tbsp smoked paprika
6-8 tbsp Sriracha or any mild chilli sauce
Juice 1 large lemon
6-8 tbsp olive oil
Salt
Pepper
1 medium chicken, cut into 4 quarters
Method
1. Place all the ingredients into a liquidiser and blitz to a fine paste, you may need a little more oil to get a nice consistency.
2. Place the quarters into a baking dish and cover well with half of the marinade all over the chicken. Set aside the other half of the sauce to use for a mayonnaise and extra sauce.
3. Cover with plastic film and chill for a couple of hours, best if you can leave overnight.
4. Preheat the oven to 200 C gas 6.
5. Heat an ovenproof pan and add a little oil. Add the chicken skin side down and gently sauté over a low heat for 10 to 15 minutes, then turn over.
6. Pop the pan into the pre heated oven and cook for 15 minutes or until cooked through.
7. Leave to rest covered with foil for at least 20 minutes in a warm place.
8. Serve with some of the leftover sauce (saving 6-8tbsp), braised rice and macho peas.
Spicy rice
Serves 4
Ingredients
3 tbsp olive oil
1 small onion, very finely chopped
1/2 yellow & red pepper, diced
½ tsp smoked paprika
1 tsp turmeric
200g long grain rice
400ml roughly boiling water (or double the volume of water to rice)
2 chicken stock cubes, crushed
Salt
Pepper, lots
2 tbsp cold cubed salted butter
Method
1. Preheat the oven to 200C, gas 6.
2. Heat the oil in an ovenproof dish, add the onion and turmeric & paprika and cook for 2 minutes.
3. Add the rice and coat well in the oil and, onions and red and yellow peppers
4. Add the boiling water, sprinkle in the stock cubes and stir then bring back to the boil.
5. Put the lid on and put in the oven for 14 minutes.
6. Once cooked, stir well and add the butter, re-season and leave covered for 5 minutes before serving.
Macho peas
Serves 4
Ingredients
500g frozen petit pois peas, cooked and warm
50g butter
1 tbsp Sriracha sauce
2 tbsp fresh mint, chopped
2 tbsp fresh parsley, chopped
Salt
Method
1. Break half the warm peas up with a fork or potato masher.
2. Add the butter, Sriracha and salt and place back in the pan and cook for 2 minutes.
3. Add the herbs and serve.
Spicy Peri mayo
Serves 4-6
Ingredients
2 heaped tbsp of the leftover marinade
6 heaped tbsp mayonnaise
1 tbsp tomato ketchup
1 tbsp Sriracha
1 tbsp Dijon mustard
Method
1. Using the set aside marinade from the chicken recipe, mix in a bowl together with all the other ingredients.