PERi-PERi is essential to everything Nando’s creates on their menu. It’s the main ingredient in their PERi-PERi chicken. It’s the sauce that lets patrons customize their experience at their restaurants. And because PERi-PERi is a pepper, a sauce, and a nod to their homeland, it’s who they are. This weeks recipe is centered around their famous Chicken dish.

Here is how to re-create the Peri Peri Chicken they are so famous for:

INGREDIENTS

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• 2 teaspoons chili flakes
• 4 cloves garlic crushed or grated
• Juice of 2 limes
• 2 teaspoons smoked paprika
• 2 teaspoons oregano
• ½ teaspoon salt
• 8 chicken legs, thighs or boneless chicken pieces
• 4 small corn on the cobs

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• Coconut Lime Rice
• 10 ½ oz. basmati or long-grain rice
• 400 ml tin coconut milk
• 200 ml of water
• ½ teaspoon salt
• 14 oz. tin black-eyed peas
• Juice of 1 lime
• 4 spring onions sliced
• To serve
• Sliced spring onions and lime wedges

DIRECTIONS

• Set the oven’s temperature to 425 degrees F to preheat.
• Mix olive oil, chili flakes, garlic, lime juice, smoked paprika, oregano, salt, and black pepper in a small bowl.
• Place the chicken a baking tray and rub the peri chicken rub over the chicken liberally.
• As you season the chicken score, it’s skin with a fork then cover it.
• Place the seasoned chicken bowl in the refrigerator for 1 hour or more.
• Once the chicken is marinated, mix again to rub the marinade over the pieces.
• Spread the marinated chicken pieces in a baking sheet, greased with cooking.
• Roast the peri-peri chicken for 30 minutes then remove from the oven.
• Place the corn cobs in the same tray and roast again for 10 minutes.
• Coconut Lime Rice
• Meanwhile, prepare coconut lime rice in a cooking pot.
• Take a medium-sized cooking pot and fill it with water, and coconut milk.
• Cook this milk mixture to a boil and add rice to the boiling mixture.
• Cover the rice and cook for eight minutes until the liquid is completely absorbed into the rice.
• Stir in lime juice, spring onions, and black eye peas, then cover again for two minutes.  
• Then remove the lid and fluff the rice with a fork.
• Divide the rice in the serving plates and top them with corn cobs and peri-peri chicken.
• Drizzle the chicken juices on top and garnish with spring onions and lime wedges.
• Serve warm and fresh.

Super yummy!