Peri Peri Butterfly Chicken Breast with Peri Peri Chips

Sorry Nandos, we sussed the ultimate Nandos Fakeaway.

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Cook: 1.5 Hours

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For the chicken, preheat oven to 180°C/ 350°F. Go to step 6 for the Chip's cooking instructions.
Add red pepper, red onion, lemon, garlic (wrapped in tin foil) to a baking dish. Season well and coat in tbsp of olive oil. Bake for 30 mins.
Once baked, transfer to a blender along with 2 tbsp of olive oil, basil, oregano, paprika, chilli, salt and pepper and blitz until smooth. Taste your peri peri sauce and seasoning if needed.
Add butterflied chicken breasts to a large bowl and add peri peri sauce. Massage sauce into chicken breast, cover bowl and leave to marinade 3 hours or overnight.
Once ready to cook, heat a non-stick pan or cast iron griddle/ pan and add chicken breasts. Cook roughly five mins each side. You don’t need to move the chicken around whilst it’s cooking.
For the chips, preheat oven to 200°C/ 400°F.
Add cut chips to a large saucepan of boiling water and parboil for 10 mins. Drain and allow steam to evaporate before transferring to a baking tray. Add 2 tbsp of melted coconut oil to your chips, mix well ensuring all chips are coated in coconut oil and bake for 45 mins or until they are golden and crispy.
Once cooked, transfer to a large bowl and add paprika, garlic granules, chilli powder and season to taste. Mix all that seasoning into your chips well.
For the corn, place on a very hot griddle or pan and cook for roughly ten mins until your corn starts to char.

Nutritional Info

Cals – 656
Carbs – 67g
Protein – 42g
Fat – 26g

Ingredients

Serves Serves 4

Peri Peri Chicken

  • 2 sweet red peppers - chopped
  • Red onion - chopped
  • 1 lemon - cut in half
  • 4 cloves of garlic
  • 3 tbsp of extra virgin olive oil
  • A handful of basil - chopped
  • Tbsp of oregano
  • Tbsp of paprika
  • Salt and pepper, to taste
  • 2 bird’s eye chillies
  • 4 chicken breasts. - butterflied

Peri Peri Salted Chips

  • 1kg of Maris Piper potatoes - cut into chips
  • 2 tbsp of coconut oil
  • Tsp of paprika
  • Tsp of garlic granules
  • 1/2 tsp of chilli powder
  • Salt and pepper, to taste

To Serve

  • 4 corn ears
  • Side salad

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