Next on my cloning list was Nando’s peri-peri chicken. I looked around online, but the ingredients lists proved more useful. The general consensus online is that these should be barbecued, or at least charred in a pan before baking. Me? I’m too lazy so I just bake them.
This is a work in progress – will be updated with each iteration until I’m happy with it.
This makes enough for 8-10 chicken thighs. Store leftovers in an air-tight container in the fridge.
5-10 minutes, depending on how organised your spice storage system is!
4 TB olive oil
1 single-clove garlic or 4 cloves of regular garlic
1 TB onion powder
Zest and juice of one lemon (Half a lemon? Just the juice?)
1 ts mustard powder (increase to 2??)
2 ts umami salt
1 ts nutritional yeast
¼ ts black pepper
1 ts sweet paprika
1 ts smoky paprika
2 ts dried oregano
1 TB dried parsley
¼ ts dried rosemary
1 TB vinegar powder
4 TB brown sugar
1 ts peri-peri powder
1 ts cayenne pepper
1 ts sriracha
(Add apple cider vinegar??)
8-10 chicken thighs
Thermomix, blender or immersion blender
Preheat oven to 190° C
1 – Blitz all of the marinade ingredients for 15 seconds at speed 8 or until well combined
2 – Using a non-metallic bowl, marinate chicken in the marinade for 30-60 minutes. Turn every now and then to ensure they are well coated.
3 – Arrange on a lined baking tray (rinse off first if cooking for my youngest kid!… or just leave one plain!) and bake for 30 minutes.
Tip: Turn the leftover marinade into a kicky sauce by boiling it for 2 minutes, then adding 1 ts of corn starch dissolved in 100ml of water, then heated until thickened. Alternatively, use sour cream or yoghurt – 1 or 2 TB will do the trick and counter the heat in the sauce a bit.