Nando’s Peri Peri Chicken Platter (Peri Peri Chicken, Peri Peri Sauce, Peri Peri Fries Powder and Garlic Rice)

• PERI PERI SAUCE
  1. Ketchup 1/2 cup
  1. Mayonnaise 1/2 cup
  1. Mustard paste (optional, but taste so good if added) 1 tbsp
  1. Chili sauce as per taste
  1. Peri Peri Spice Mix 2-3 tbsp

PREPARATION: Mix everything up. Store in the refrigerator.

• PERI PERI SPICE MIX/ PERI PERI FRIES POWDER
  • Chili flakes 1 tbsp
  • Paprika powder 2 tbsp
  • Oregano 2 tbsp
  • Onion powder 1 tbsp
  • Garlic powder 1 tbsp
  • Salt 1 tbsp
  • Sugar 1 and 1/2 tbsp

PREPARATION: Mix everything up. Grind to a fine powder. Store in an airtight container.

• GARLIC RICE
  • Salt 1 tsp
  • Garlic cloves 6
  • Paprika powder 1 and 1/2 tbsp
  • Oil 3-4 tbsp
  • Boiled rice (made from 1.5 cups of uncooked rice)
  • Fresh coriander chopped

PREPARATION: Add salt, garlic, paprika powder and 2 tbsp water to a pestle and mortar and coarsely grind. Transfer to a wok. Add oil and sauté until aromatic. Add boiled rice and stir fry for 1-2 minutes until all the rice get the color of paprika powder. Lastly, add fresh coriander. Mix. Garlic rice is ready.

• PERI PERI CHICKEN

Ingredients

Marination

• Red onion 1 small, roughly cubed
• Red bell pepper 1 big, roughly cubed
• Garlic cloves 6
• Long Red chili 1 (hot), seeds removed
• Rind of half lime
• Juice of 1 lime
• Salt 1 tsp
• Black pepper powder 1/4 tsp
• Sugar 1 tsp
• Oregano 1 tsp
• Paprika powder 1 tsp
• White vinegar 1/4 cup
• Water 1/4 cup

Other

• Whole chicken 1.2-1.5 kg, cut into 4 pieces
• Butter
• Lemon juice

Preparation

1. Blend all the ingredients in the blender and blend into a smooth paste. Taste and adjust the seasoning if needed
2. Transfer the marinade to a saucepan and bring to a boil.
3. Cook on medium flame until the extra water has evaporated and the marinate is thick.
4. Allow to cool to room temperature.
5. Clean, wash and pat dry the chicken pieces. Apply the marinade on the pieces, cover and refrigerate for at least 2-3 hours or preferably overnight.
6. Air Fryer: Preheat the air fryer to 200 °C for 5 minutes.
7. Put the chicken pieces and bake for 10 minutes at 200 °C.
8. Now flip the pieces and bake for another 3-4 minutes or until the chicken looks perfectly done.
9. Oven: Process is same as air fryer except that it might take more time to bake.
10. Stovetop: Steam the chicken pieces and then grill on direct flame on both sides.
11. When chicken is ready, apply butter on the pieces, drizzle some lemon juice and coat with some Peri Peri sauce.
12. Serve with more peri peri sauce, Peri Peri Fries and garlic rice. ENJOY!

Print Recipe

Nando’s Peri Peri Chicken Platter (Peri Peri Chicken, Peri Peri Sauce, Peri Peri Fries Powder and Garlic Rice)

Author: Naush

Ingredients

PERI PERI SAUCE

• Ketchup 1/2 cup
• Mayonnaise 1/2 cup
• Mustard paste optional, but taste so good if added 1 tbsp
• Chili sauce as per taste
• Peri Peri Spice Mix 2-3 tbsp

PERI PERI SPICE MIX/ PERI PERI FRIES POWDER

• Chili flakes 1 tbsp
• Paprika powder 2 tbsp
• Oregano 2 tbsp
• Onion powder 1 tbsp
• Garlic powder 1 tbsp
• Salt 1 tbsp
• Sugar 1 and 1/2 tbsp

GARLIC RICE

• Salt 1 tsp
• Garlic cloves 6
• Paprika powder 1 and 1/2 tbsp
• Oil 3-4 tbsp
• Boiled rice made from 1.5 cups of uncooked rice
• Fresh coriander chopped

PERI PERI CHICKEN

Marination

• Red onion 1 small roughly cubed
• Red bell pepper 1 big roughly cubed
• Garlic cloves 6
• Long Red chili 1 hot, seeds removed
• Rind of half lime
• Juice of 1 lime
• Salt 1 tsp
• Black pepper powder 1/4 tsp
• Sugar 1 tsp
• Oregano 1 tsp
• Paprika powder 1 tsp
• White vinegar 1/4 cup
• Water 1/4 cup

Other

• Whole chicken 1.2-1.5 kg cut into 4 pieces
• Butter
• Lemon juice

Instructions

• PREPARATION of Peri Peri Sauce: Mix everything up. Store in the refrigerator.
• PREPARATION of Spice Mix: Mix everything up. Grind to a fine powder. Store in an airtight container.
• PREPARATION of Garlic Rice: Add salt, garlic, paprika powder and 2 tbsp water to a pestle and mortar and coarsely grind. Transfer to a wok. Add oil and sauté until aromatic. Add boiled rice and stir fry for 1-2 minutes until all the rice get the color of paprika powder. Lastly, add fresh coriander. Mix. Garlic rice is ready.
• PREPARATION of Peri Peri Chicken:
• Blend all the ingredients in the blender and blend into a smooth paste. Taste and adjust the seasoning if needed
• Transfer the marinade to a saucepan and bring to a boil.
• Cook on medium flame until the extra water has evaporated and the marinate is thick.
• Allow to cool to room temperature.
• Clean, wash and pat dry the chicken pieces. Apply the marinade on the pieces, cover and refrigerate for at least 2-3 hours or preferably overnight.
• Air Fryer: Preheat the air fryer to 200 °C for 5 minutes.
• Put the chicken pieces and bake for 10 minutes at 200 °C.
• Now flip the pieces and bake for another 3-4 minutes or until the chicken looks perfectly done.
• Oven: Process is same as air fryer except that it might take more time to bake.
• Stovetop: Steam the chicken pieces and then grill on direct flame on both sides.
• When chicken is ready, apply butter on the pieces, drizzle some lemon juice and coat with some Peri Peri sauce.
• Serve with more peri peri sauce, Peri Peri Fries and garlic rice. ENJOY!