Everywhere you look you can find coupons and vouchers for meal-deals or money off to eat out at some of the popular franchises. However, once you’ve got there, paid for drinks and tipped the waiting staff it’s still an expensive meal. The challenge is: can you recreate some of this food even cheaper for yourself right in the kitchen of your student housing? Yes, thanks to the Sorted Chefs who have shared their version of the classic Nando’s dish, Piri-Piri chicken.
Give it a try. With minimal ingredients and easy to follow steps, you’ll be serving up your own mouth-watering meal, and just as hot as you like it.
4 big cloves of garlic
Olive oil (160ml)
Red wine vinegar (60ml)
1 lemon, juiced
2 fresh chillies (more or less to taste)
1 tsp sea salt
Sprig of thyme
1 small chicken (to cut for spatchcock)
Handfull of mixed salad leaves
How to cook:
Peel the garlic cloves and stick into a food blender with the oil, lemon juice, vinegar, thyme, chillies and salt.
Blend to a smooth marinade.
Cut either side of the backbone with a sharp pair of shears and then remove the diamond-shaped breast bone from inside the cavity.
Open the chicken up like a book and run the marinade all over, inside and out. Leave in the fridge overnight if you can.
Preheat the oven to 180°C.
Lay the spatchcock chicken on a baking tray and roast for about an hour until cooked right through and there are no signs of blood at the thickest parts of the bird. Check by cutting into a leg joint.
Serve with plenty of fresh salad and some chunky chips.
Serves 2-4 people.