Method

PERi-PERi Chicken Thighs

1. Put the chicken thighs in a bowl and rub all over with the sauce. Cover the bowl with clingfilm and put in the fridge for at least 1 hour to marinate, preferably overnight.
2. Heat the oven to 180c (standard setting, not fan) or gas mark 4.
3. Transfer the chicken thighs to a roasting tray skin side up. Cook for approx 20 mins, or until the chicken is just cooked.
4. Heat up a grill pan on the stove.
5. When it’s smoking hot, put the 4-6 thighs skin side down in the grill pan.
6. Leave the thighs without moving them to recreate Nando’s unique grill marks.
7. Turn thighs over once the skin has the grill marks and grill for another 1-2min.
8. Turn the oven down to 100c (under gas mark 1) and keep the grilled thighs warm whilst repeating with remaining thighs.
9. Brush over your chosen Nando’s sauce and serve.

Spicy Rice

1. In a sieve, wash the rice under cold water.
2. On a medium heat, heat the oil in a saucepan that you have a lid for. Add the onion and salt. Cook for 5 mins until the onion softens.
3. Add the garlic, chilli and green pepper. Cook for 5 mins until the pepper begins to soften.
4. Add the turmeric, cayenne pepper and smoked paprika, and cook for 1 min until fragrant, then add the chopped tomatoes.
5. Stir through the washed rice, and then pour in the water.
6. Bring to the boil, cover with a tight fitting lid and turn heat to low. Cook for 10 mins.
7. Without taking the lid off, turn the heat off and leave to stand for 10 mins.
8. Stir through the lemon juice and coriander. Taste for seasoning. Enjoy your Spicy Rice!

Macho Peas

1. Bring a large pot of water to the boil.
2. When boiling, add the peas and cook for 3 mins.
3. Drain peas in a colander.
4. In the same pot, heat the butter and olive oil until butter has melted.
5. Add the salt and chilli flakes and cook for 30 secs.
6. Add the peas back to the pot and stir through the chopped herbs.
7. Mix the peas and herbs thoroughly through the butter mix. Taste for seasoning and serve.