One Pot PERi-PERi Chicken

Prep: 10mins

Cook: 1hr

This hearty dish will satisfy the entire family. It’s bursting with flavour and easier to make than you think!

INGREDIENTS

1/3 Cup of Butter

5 Green Cardomom Seeds

5 Cloves

5 Peppercorns

2 Cinnamon Sticks

2 Brown Onions (Diced)

1 Tsp Ginger Paste

1 Tin Whole Tomatoes

1 Tsp Cumin Powder

1 Tsp Coriander Powder

1/4 Tsp Black Pepper

60ml Nando's PERi-PERi Sauce (Your Choice of Heat Level)

3 Chicken Thighs (Skin On)

2 Cups Chicken Stock

1 Carrot (Grated)

1 Cup Basmati Rice (Uncooked)

1 Lemon (Sliced)

Topping (Optional):

1/4 Cup of Butter

1/2 Cup Slivered Almonds

1/2 Cup Sultanas

METHOD

Step 1

Heat 1/3 cup of butter in a deep pan. Stir in the green cardamom seeds, cloves, pepper corns and cinnamon sticks. Add onion and fry until brown, then add ginger paste

Step 2

Pour in whole tomatoes and cook on high, pushing down on the tomatoes until crushed. Add cumin powder, coriander powder, black pepper and Nando's PERi-PERi Sauce. Cook for 5 minutes

Step 3

Add chicken thighs with the skin facing upward. Pour over chicken stock then cover with lid, cooking for 20 minutes

Step 4

Transfer chicken to baking tray, skin-side up. Grill in the oven for 20 minutes

Step 5

Add rice, carrot and lemon to the pot. Leave on high heat until boiling then cover and cook on low for 20 minutes

Step 6

In another pan, heat 1/4 cup of butter. Add almonds and sultanas, frying until almonds are golden brown

Step 7

Serve cooked rice on a plate, topped with grilled chicken. Sprinkle with almonds and sultanas

One Pot PERi-PERi Chicken

INGREDIENTS