Peri Peri/Peri Piri Chicken Dinner - cook with me tasty Nando's style chicken dinner

By Nanaaba's Kitchen · 45 min

Ingredients

Instructions

1. Marinate the chicken drums in 1 cup of peri peri sauce for 1 hour or more.
2. Arrange onion rings and jalapeño rings in a roasting pan as a bed, then place the marinated chicken on top.
3. Preheat the oven to broil or grill. Put the pan on the top rack, closest to the heat, for 10 minutes.
4. Flip the chicken and return it to the oven for 10 more minutes.
5. Move the chicken to the middle rack and set the oven to bake at 400°F for 25 minutes.
6. Brush the chicken with reduced peri peri sauce and return to the oven for 5 minutes. Total oven time is 50 minutes.
7. Cook the rice in a rice cooker with the basmati rice, habanero, garlic, thyme, shallot, coconut oil, coconut cream or milk, salt and 4 cups of water.
8. Halve and clean the Brussels sprouts, chop the shallots, and thinly slice the garlic. Chop the red bell pepper.
9. Pan-fry the Brussels sprouts cut side down in skillet on medium-high for about 3 minutes until charred. Stir-fry for 1 more minute, then add the shallots and stir-fry until softened.
10. Add the all-purpose seasoning, crushed black pepper and honey and stir. Add the red bell pepper, stir-fry for 1 more minute and serve.

Summarized from Nanaaba's Kitchen's video. Watch it for the details.

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GarlicOnionRiceBell pepperChickenShallotCoconut creamBrussels sprout