Peri Chicken (nandos copycat)
Juicy oven-baked chicken legs coated in a smoky, spicy peri peri marinade, served with fragrant coconut lime rice and corn on the cob.
Equipment
Ingredients
Ingredients
olive oil
2 tbsp
chilli flakes
2 tsp
garlic (crushed)
4 cloves
lime (juiced)
2 pcs
smoked paprika
2 tsp
oregano
2 tsp
salt
0.5 tsp
black pepper
0.25 tsp
chicken legs
8 pcs
corn on the cob
4 pcs
basmati rice
300 g
coconut milk
400 ml
water
200 ml
salt
0.5 tsp
black eyed peas (drained)
400 g
lime (juiced)
1 pcs
spring onions (sliced)
4 pcs
Instructions
Make the peri peri marinade
Combine olive oil, chilli flakes, crushed garlic, lime juice, smoked paprika, oregano, salt and pepper in a bowl.
Marinate the chicken
Coat the chicken legs thoroughly in the peri peri marinade. Leave to marinate for at least 5 minutes or up to overnight in the fridge.
Preheat the oven
Preheat the oven to 200°C (180°C fan).
Bake the chicken
Place the marinated chicken legs on a baking tray and bake for 30 minutes.
Add the corn
Add the corn on the cobs to the same tray and continue baking for the final 10 minutes.
Cook the coconut lime rice
Meanwhile, rinse the rice, then combine with coconut milk, water and salt. Bring to the boil, cover and simmer for 10 minutes. Turn off the heat and leave to stand for 10 minutes.
Finish the rice
Stir the drained black-eyed peas, lime juice and sliced spring onions into the cooked rice.
Serve
Serve the peri peri chicken with the coconut lime rice and corn on the cob.
Storage
Store chicken and rice separately for best texture
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