1 ½ chickens (cut-up)
1 tsp crushed dried red chillies
1 tsp salt
2 tbsp lemon juice
1 tbsp oil
Cut slits into the chicken and marinate with the rest of the ingredients.
Steam the chicken until cooked, then pack neatly into a baking dish.
250ml fresh cream
1 small tin tomato paste
½ tsp freshly ground black pepper
1 tbsp crushed garlic
2 tbsp Nando’s wild herb peri-peri sauce
2 tbsp Nando’s hot peri peri sauce
2 tbsp Nando’s medium peri peri sauce
2 tsp Nando’s garlic peri peri sauce
Boil all the sauce ingredients together just once.
Pour the sauce over the chicken and place into a pre heated oven.
Grill at 180℃ until done.
Serve with roast potatoes, salad and rolls and enjoy.