Hello My Hungries!
The family LOVES CHICKEN! We cannot deny it and we sure cannot hide it, yes this is true. The love affair for a classic peri peri chicken started in Nandos (off course). In fact i don't recall any other place where the trend started.
I remember it was a place, after university where we would chill out, Hungry Husband and i before we caught a film on a Friday Evening. The place is buzzing and the atmosphere is great.
I look back at our photographs, and as we had each child, they too would become fans of Nandos. In fact i have a photo of each child with a cheeky grin holding a piece of chicken and sweetcorn, sauce all over but the cuteness was off course worth the shot! (we will deal with the cleaning later!).
Now with five children, Nandos trips are scarce, time is scarce and off course money can also be quite short. So i started making Nandos meals at home. The home version is rather delicious if i say so myself. You can control each flavour accordingly. And this Hungry Hijabi loves her Nandos VERY HOT!
I also appreciate that i can make a milder version for the kids by simply omitting the chilli flavours.
But for now, brace yourselves for a hot version of the classic. I really hope you enjoy it. Its a showstopper for parties and a winner for the weekends! its fingerlicking good! If you have the bbq on be sure to throw it onto a hot charcoal grill, it makes such an impact with the flavours that even Nandos cannot do!
Im using drumsticks in this recipe, but you can use it for wings which my family adore as well as the classic legs. I have also used this recipe on a roaster chicken, a tandoori chicken and also on cubed boneless pieces. Whatever ruffles your feathers...
Enjoy Hungries 🙂
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Yields: 10 Servings
Prep Time: 10 min
Cook Time: 45 min
Total Time: 55 min
Ingredients
10 Chicken Drumsticks with Skin On
1 tsp Chilli Powder or Flakes
6 Garlic cloves
1 tbsp Black Pepper
1 tbsp Oregano
1.50 tsp Fine sea Salt
1 tbsp Sugar
Apple cider Vinegar
1 tbsp White Pepper
Half a Red Bell Pepper
3 tbsp Butter
2 Lemons or 3 Limes
1 tbsp Corn Flour
1 tbsp Onion Powder
12 Scotch Bonnet or Naga
1 tbsp Paprika
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Method
1 Wash and dry chicken pieces until completely dry.
2 Score the chicken pieces so the flavours can permeate through.
3 In a food processor or blender, whizz all the ingredients (minus the chicken).
4 Marinate the chicken pieces thoroughly. Include every part of the chicken. Don't forget to get right under the skin too!
5 cover the chicken in cling film or put it inside a ziplock bag, in the fridge for 48 hours. If you do not have time, leave the chicken for 24 hours. And if time is really short, 6 hours is a good time.
6 Once you are ready to cook the chicken, preheat oven to 220C/ 200C/ GAS MARK 7/ 425 F.
7 Cook for 45 minutes and finish off the chicken on a charcoal bbq to give it that delicious charred flavour. If you do not have a bbq, cook the chicken in the oven until you achieve crispy skin. Do not burn the chicken.
8 Enjoy your peri peri chicken with Nandos style spicy rice. Also available on the blog. Or you can purchase peri peri Nandos salt for Nandos style chips!
