Nando's From Home

I have been missing my friends enormously during lockdown and we have been talking about the huge Nando’s feast that we will catch up over once the lockdown is fully relieved. All this talk about Nando’s and not actually being able to have it really wasn’t fair so I made my typical Nando’s order for me and my family. Although this was classed as a Saturday ‘treat’ it was definitely a lot cheaper than an actual Nando’s meal and wouldn’t have been anymore ‘unhealthy’ either. We all enjoyed it a lot and my family asked me to do another Nando’s order in the future.

Today I made butterfly chicken with halloumi, spicy rice and peri peri chips. I got all the ingredients from Tesco and the total cost was £5.76, this was to serve 3 people and includes all the ingredients such as rice which you may already have in your store cupboard.

Ready in 25 minutes, plus optional marinating time

Serves 3 people

INGREDIENTS:

FOR THE CHICKEN:

2 tablespoons of olive oil

2 tablespoons of chilli flakes or chilli powder

4 cloves of garlic, crushed or grated

Juice of 2 limes

2 teaspoons of paprika

2 teaspoons of oregano

½ teaspoon of salt

Black pepper

3 chicken breasts

30g halloumi, sliced into 3 pieces.

FOR THE SPICY RICE:

1 tablespoon of olive oil

1 onion, peeled and diced

1 red pepper, diced

½ teaspoon of chilli flakes/ chilli powder

1 teaspoon turmeric

1 teaspoon of paprika

250g long grain rice

600ml of hot chicken or vegetable stock

Salt and pepper

1 mug of frozen peas

FOR THE PERI PERI CHIPS

100g of oven chips

Olive oil

2 teaspoons of chilli powder

Salt and pepper

STEP BY STEP-

1) Mix all the chicken ingredient apart from the halloumi and chicken in a bowl. Then put the chicken in a bowl and cover it all. Leave in a bowl in the fridge for at least 2 hours but ideally for as long as possible (24 hours).

2) Spray low calorie cooking spray in a large frying pan and cook the onion for 3 minutes, then add the diced pepper and cook for another 3 minutes.

3) Add the chilli powder, turmeric and paprika, mix and cook for a further 2 minutes.

4) Add the stock and rice , bring to the boil and simmer on a low heat for 15 minutes whilst it thickens up

5) As you bring the rice mixture to the boil, cover the oven chips in oil and sprinkle with chilli powder, salt and pepper and cook in the oven for 2 minutes. (or according to their cooking times found on their packaging)

6) After 8 minutes of putting the chips in and simmering the rice put the marinated chicken in a frying pan with low calorie cooking spray and cook on each side for 6 minutes.

7) After the 15 minutes of rice simmering, add the frozen peas into the rice mixture and put the halloumi slices on top of the chicken breasts for their last 5 minutes of cooking.

8) The rice mixture should have thickened, and the chips and chicken should be cooked through.

NUTRITIONAL INFORMATION-

Per plate- one chicken breast, rice serving and chips serving:

Calories carbohydrates protein fats

527 64g 41 12g