Phil Vickery's peri peri chicken
Walkers recently introduced Nando’s Peri Peri flavour crisps to their collection in an effort to ease the cravings for anyone missing their favourite high street chain.
Today Phil Vickery goes one step further and shows you how to recreate the famous fast food dish from home - peri peri chicken served with braised rice - and why not try it on the BBQ too!
Peri peri chicken
Serves: 4 people
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
1 tbsp tomato puree
juice of 1 large lemon
6-8 tbsp olive oil
Salt & pepper
4 baby chickens or 2 small chickens enough for 4 people
Method
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
If you are using a larger chicken, remove the backbone by inserting a large knife inside the bird and to one side of the backbone
Cut straight through to open up the chicken and lay flat, then cut through the breast bone. Cut away the backbone from the half that has the spine still attached, so you end up with 2 halves.
Place the halves into a baking dish and cover well with half the marinade, all over the chicken. Discard any chicken marinade that has come into contact with the raw chicken.
Cover with plastic film and chill in the fridge for a couple of hours, best if you can leave overnight
Preheat the BBQ grill. Cook the chicken over a medium heat for 10 to 15 minutes, then turn over and cook for a further 10-15 minutes, or until the juices run clear from the thickest part of the chicken. Remove from the BBQ and leave to rest, covered with foil, for at least 30 minutes in a warm place.
To cook in an oven, preheat the oven to 200C, fan 180C, Gas 6, Place the chicken on a large baking sheet and cook for about 50 minutes, or until the chicken is cooked through - if you insert a sharp knife into the thickest part of the chicken, the juices should run clear. Leave to rest, covered with foil, for at least 30 minutes in a warm place.
Serve with the rest of the sauce and braised rice
Braised rice
Serves: 4 people
Ingredients
3 tbsp olive oil
1 small onion, very finely chopped
1 tsp turmeric
200g long grain rice
400mls roughly boiling water (or double the volume of water to rice)
2 chicken Oxo cubes, crushed
Salt
Pepper, lots
2 tbsp cold cubed salted butter
Method
Preheat the oven to 200C, gas 6
Heat the oil in an ovenproof dish, add the onion and turmeric and cook for 2 minutes
Add the rice and coat well in the oil and onions
Add the boiling water, sprinkle in the Oxo cubes and stir then bring back to the boil
Put the lid on and put in the oven for 14 minutes
Once cooked, stir well and add the butter, re season and leave covered for 5 minutes before serving