How to Make Homemade Nando’s-Inspired Meal

Method

In a large saucepan, sauté the diced onion and red pepper in olive oil over gentle heat for 3 minutes until softened and translucent.
Add the chili flakes, turmeric, and smoked paprika, cooking for an additional 2 minutes. If necessary, add a little water to prevent drying.
Stir in the rice, hot chicken stock, salt, and pepper. Bring to a boil, cover with a lid, and reduce the heat. Cook for 7 minutes until the rice is almost cooked.
Add the frozen peas, stir, and cook for another 3-5 minutes until the rice is fully cooked and the peas are heated through.
Serve with your favorite homemade Nando's chicken!

Mix all ingredients in a large bowl. Add the chicken breasts, coating them well. Cover and marinate for at least 2 hours or up to 24 hours.
Heat a griddle or frying pan over high heat for 2 minutes.
Cook the chicken breasts for 7-9 minutes on each side, depending on thickness. Ensure they are fully cooked by cutting into the thickest part.
Alternatively, bake in a preheated oven at 200°C for 25-30 minutes or grill on high for 7-9 minutes on each side until cooked through.

Blitz all ingredients in a food processor until well combined but not too smooth.
Bottle in sterilized bottles while hot and refrigerate.

In a small bowl, mix 3 tablespoons of mayonnaise with 1-2 tablespoons of homemade Nando's sauce.

Using kitchen scissors, cut along one side of the backbone from the tail to the neck, and repeat on the other side. Discard the backbone.
Lay the chicken flat with the opened side down and press firmly on the chest to flatten.
Rinse and dry the carcass.
Rub the chicken on both sides with Nando's sauce, including under the skin. Marinate in the fridge for 24 hours.
Barbecue over medium coals, turning and basting with Nando's sauce, for about 30-34 minutes.