Peri Peri Quarter Chicken & Rosemary Wedges – £1.62 Per Portion

I don’t know many people that don’t like good peri-peri chicken (except vegans and vegetarians I suppose…), BUT I feel like the general association with it is that it’s unhealthy and to be avoided. I want to change that and so I’ve thrown together something delicious (like the great restaurant itself) with a quarter chicken and chips that doesn’t leave you feeling like you’ve actually sunk a massive Nando’s. I went back to my old peri peri recipe, which is absolutely delicious (If I may say so myself) and rustled up a batch to smother on some chicken. Quick warning – It’s HOT! Just leave the cayenne out if you’re not big into spice. The wonderful thing about chicken on the bone of course is that it’s so very cheap – you can get a whole Kg of chicken legs for £2.50! Breast is more like £6 to put that in proportion.

I also feel like rosemary wedges only seem to be a thing in gastro pubs and I have no idea why, they’re ridiculously easy to make and the combination of salt, pepper and rosemary is unbeatable with wedges. Even better than peri peri salt. Fact. Another tip with the peri peri sauce, make too much and mix some with light mayonnaise to make your own perinaise. That way you get the best of both worlds – rosemary perinaise wedges… my mouth is watering thinking about them. And obviously because they’re crispified in the oven, as opposed to deep fried, they are still lean!

I mix up my veggies whenever I go to Nandos. When I say that, I don’t normally get them at all…. so it really depends what veggies you want to have with yours – pretty much anything will go. I made a lovely little fresh pea and mint salad (macho peas), which goes wonderfully with the spice as it’s refreshing and cooling on the tastebuds.


INGREDIENTS

Peri Peri Sauce & Perinaise

4 Tbsp Olive Oil (20p)

8 Tbsp Lemon Juice (15p)

1 Tbsp Chopped Garlic (10p)

1 Tbsp Garlic Powder (5p)

1.5 Tbsp Paprika (15p)

1.5 Tbsp Cayenne Pepper (15p)

8 Tbsp Malt Vinegar (10p)

2 Tbsp Honey (10p)

1 Tbsp Salt.

100g Light Mayonnaise (25p)

Quarter Chicken & Wedges

1KG Chicken supremes – £2.50 (4 Legs)

800g potatoes – (50p)

500g Frozen Peas – (70p)

Handful Fresh Mint (30p)

2 Tbsp Lemon Juice (5p)

1 Tbsp Rosemary (10p)

1 Tbsp Olive Oil (5p)

tsp Chilli Flakes (Optional)

RECIPE

You’ll need a baking tray and mixing bowl for the rosemary chips, another baking tray for the chicken & a saucepan for the peas. Pre Heat the oven to 200 Degrees.

  1. Throw together all of the peri peri ingredients and lather 2/3 of it on the chicken. Ideally, leave to marinade for a couple of hours at least. Then chop the potato into chips and pop them in a bowl, evenly cover with a tbsp olive oil, a Tbsp dried rosemary and plenty of salt and pepper. Spread evenly across a baking tray, pop the chicken and wedges in the oven for 35 minutes.
  2. While they cook, make the peri peri mayo by mixing together 100g light mayonnaise and 1/4 of the peri peri sauce.
  3. With 10 minutes left on the chicken and chips, boil the kettle with enough water for 500g frozen peas. Boil for 4 minutes before draining. Whilst they boil, chop up the mint.
  4. Once the peas go on, pop the oven on 250 degrees and get the chicken under the grill to crispen up the skin for 4 minutes.
  5. Take everything off the heat. When drained, pour the peas back into the saucepan and add the mint, a tbsp lemon juice, tsp chilli flakes (If you like the spice) sprinkle of salt and pepper, stir thoroughly.

Serve it all up and drizzle the rest of the Peri-Peri sauce over the chicken. Enjoy!

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