So we bought two chickens and some other things to match their Peri-Peri flavour. We ended up exceeding it.
We couldn't find a rub so we combined hot paprika, oregano, cardamom, garlic, chilli, ground ginger, salt, lemon juice and a splash of sunflower oil in a pestle and mortar.
Spatchcock the chicken, cut either side of the backbone, and flatten with the palm of your hand until you hear a satisfying crunch.
Rubbing the spice rub into the chicken is fun, but rubbing it in your eyes is not. Leave as for as long as you can bare.
Get a griddle pan to high heat, so when hear a glorious sizzle as you slap the chicken on. Fear not for smoke-filled room (hence the name of the dish). In fact, if your nostrils aren't stinging, you've gone wrong somewhere.
Once nicely charred transfer to the oven and cook for 25 minutes.
We served this with: + Corn on the cob, rolled in the left over rub and charred on the griddle and topped with chopped chill and butter blended with a fork. Squeeze with lime. + our own chipotle and lime mayo + our own simple onion salad and oven chips, and jarred jalepenos. Thanks Nandos, but we fed 4 for £12. |