So here it is, reposted in all its glory. I tried making this the other day at home and i used some strong olive oil and it did not come out right, so I would rather use sunflower oil next time, just my 2cents.

Ingredients

• 1 egg or 2 egg yolks
• 2 teaspons white wine vinegar
• 1/2 teaspon salt
• 300ml sunflower oil or olive oil

Directions

In a blender:
Put the egg, vinegar and salt in the blender and turn on. Add the oil slowly until you get the thick emulsion.

If you haven’t got a blender put the egg, vinegar and salt into a bowl and whisk together with a wire whisk. Add the oil a few drops at a time and whisk again. Once you have added the same voume of oil as you had egg at the start you can add the oil a little more quickly.

I’ve never tried using the manual method and TBH sounds like hard work. Use a blender or liquidiser, if you have one. Oh and one important thing – make sure all the ingredents are at room temp. esp the egg. If not it won’t work. It took me ages to realise this.

Since you’re making it yourself, you can play around with the ingredients. I find using olive oil too strong, so only use veg oil (reasonable quality ones), but you can add lemon juice, garlic, chillis, etc. to make various flavours.

Thanks ‘jodpent’ for your wonderful contribution and hope that it satifies all the Nandos fans that dont have one near them like myself.

Photo Credits: timeinthekitchen.com

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!

My version consists of pan-fried chicken breasts topped with a nandos sauce, romaine lettuce, several slices of provolone cheese and mayo.

The juicy chicken breasts are first  left to marinate for a few hours in a chili sauce consisting of dried habanero chilis, chili flakes, paprika, lemon juice, garlic, ginger and a little sugar. They are then lightly dipped in all purpose flour and then pan-fried.

This mouth-watering burger was born in Portugal but has spread throughout Europe and Africa, thanks to the fast food chain Nando’s. Follow this simple recipe to find out why!

Ingredients:

• 2-3 organic, free-range ‘organic’ chicken breasts
• 2 dried habanero chilis, chopped and seeds discarded *be careful its hot
• Juice of 2 lemons
• 2 tsp of crushed ginger
• 6 Tbsp of vegetable oil
• 2 tsp of paprika
• 4 cloves of garlic, crushed
• 1/2 tsp of white sugar
• 1 tsp of dried chili flakes
• 2-4 hamburger buns
• 6 slices of provolone/muenster cheese
• Romaine lettuce
• Mayonnaise
• 1 cup of flour for dredging/dipping
• 1 tsp of sea salt

Preparation:

1. Butterfly the chicken breasts to the desired thickness. I usually like the breasts pretty thin.
2. In a metal mixing bowl combine the chopped habanero chilies, lemon juice, crushed ginger, vegetable oil, paprika, garlic, sugar and chili flakes. Stir quickly to bind the oil and lemon juice.
3. Spoon half of the sauce into a separate bowl and set aside for later.
4. Add the chicken breasts to the remaining chili sauce and stir well to coat. Cover and refrigerate for 1 hour.
5. Mix together the flour and salt. Remove the chicken breasts from the chili oil and shake off any excess oil. Lightly dredge the breasts one by one.
6. Once you’re ready to cook the chicken, heat up a medium-sized non-stick pan with a little vegetable or canola oil. Pan-fry the chicken breasts for several minutes on each side.
7. Spread mayonnaise on the hamburger buns. Line the top of the bun with romaine lettuce, add the chicken breast, cheese and then spoon on some of the remaining chili sauce. Serve immediately.
8. Very Nice! Enjoy!

Bon Apetit my lovely readers!