Recipe after the jump

You can order your chicken in different level of spiciness but they also have sauces on the table for you to add an extra kick! I ordered my chicken legs in extra-hot but it was quite mild so I kept pouring the EXTRA HOT Peri-Peri sauce. I went home that day and decided, that I could make a similar type of chicken for my braai the coming weekend. Ladies and Gents I present you an authentic copy of the world famous Nando’s Chicken.

For the Chicken Combine all the ingredients listed below and marinate for as long as possible (2Hrs+). I normally leave it to marinate overnight.

Chicken Marinade

For Hot Peri Peri Sauce:

I would recommend making the Peri Peri sauce before making the marinade for the chicken. If you cannot find the ‘peri peri‘ pepper, then you could substitute it with either the piquin pepper or habernero pepper available at your local farmers market.

African Devil

Once the sauce and the chicken are well marinated and ready to cook, be sure to have enough of the sauce to keep the chicken ‘wet’ with the marinade and baste it ever so often, while flipping it over and over again.

Once ready, you can serve it with pita bread, or make some home made fries, or maybe some wild rice. Now that I think about it, thats what I am going to write about next

Bon apetit!

More after the jump.

REPOSTED from http://indianfoodrocks.blogspot.com

1 tray thin sliced chicken
OR
2 chicken breasts
1/4 cup plain yogurt
5-6 finger hot peppers
OR
3 Thai green chillies
8-10 fresh mint leaves
2 cloves of fresh garlic
1/2 inch by 1/2 inch piece of fresh ginger
1 tbsp fresh lemon juice
1-2 tbsp jeera or cumin seeds
freshly ground black pepper
salt to taste
Oil for shallow frying

1. Put garlic, ginger, hot peppers, lemon juice, mint leaves, yogurt and salt to taste in the blender and blend into a chutney. This is your marinade. Taste it and adjust the tang and salt to suit your taste. Be prepared for a jolt of heat when you do this. It is quite concentrated!! Do this before you proceed to the next step. You don’t want to take a chance with E.coli!
2. Put the chicken in a shallow pan and pour this mixture over it. If you are using chicken breasts, take a steak knife and make random cuts in the meat so that the marinade can permeate into the meat as much as possible.
3. Allow the chicken to marinate for about half hour or so, preferably in the refrigerator. In the meanwhile, you could cook something else to go with this. Vegetable Pulao, maybe? Or just put your feet up and gain control of the TV remote!

4. Pour oil in a flat large saucepan, just enough to coat the bottom. Heat the oil and when warm (not smoking) sprinkle the jeera (cumin seeds) all over.
5. Gently put the chicken into the oil and pour the marinade over it. You could cover the pan as the chicken cooks. It’s up to you. I like to have the flavors waft into every corner of my home!!

6. Sprinkle the chicken slices with freshly ground pepper so that they are nicely coated with it.

7. Turn the chicken over to the other side, do the fresh ground pepper thing and cook until almost done.

8. Then turn the heat up and dry up all the extra sauce. You need to keep turning the chicken over to ensure that it does not burn and to prevent the sauce from sticking to the bottom of the pan. As the sauce dries up, keep pasting it onto the chicken using the turner. It splutters all over the stove but, believe me, the mess is worth it as the chicken is delicious!!

9. Once there is next to no sauce in the pan, drain the chicken of excess oil by placing it on paper towels, making sure to take as much of the dried out sauce as you can. Enjoy the tangy sauce draped all over the chicken and the zesty crunch of the jeera with every bite!!

Bon Apetit my fellow readers, and once again check out http://indianfoodrocks.blogspot.com whenever you get the chance