So this recipe was actually called a Nandos recipe, but it has no nandos spice or sauce, so I decided to change the name to the not-so-nandos-chicken. My aunty made this the other day, her on holiday means I get new recipes and cooking lessons.. It's a quick and easy recipe, which I hope everyone enjoys. Can be served with roti, naan, paratha or like how we served it with garlic bread.


MARINATE CHICKEN PIECES:

Red chilli powder (bhookie)
Tumeric (araad)
Lemon Juice
Crushed Garlic

• Cook till the chicken is done, can use a bit of water so it doesn't burn out while cooking.
• Next, fry some potato wedges.
• Once the chicken is cooked take a pyrex (baking/oven dish) and mix with ingredients below:

So this is a great weekend dish, get the whole family involved in the making, it will be fun. My dad was on the plating duty lol. So this is quite an easy dish to make from the marination till the serve up. A healthy alternative than going out and getting take-out, same burger but packed with more good flavour.

Please note to all my international subscribers, the machacho spices and sauces are mostly found in Southern Africa, and I'm not sure if it can be found anywhere else. I do apologize, I will suggest if you want you can still try this recipe but substitute the spices with what is available in your area (if I am wrong and these spices can be found internationally please let me know so I may update this post).

Marinade:
Machacho's mild peri peri sauce
Machacho's mild dry spice (powder)
Salt/Pepper
Lemon Juice
Ground red chilies
Chili Flakes (not too much)
Paprika
Turmeric
Ground ginger & garlic
Ground cumin & coriander
Robertson's chicken spice

Preparation:

• Take your chicken fillet, make slits in the meat. Be careful not to go so deep. 
• Marinate the chicken and make sure the marinade goes in to the slits and keep over night or for a few hours. 
• We used a water griller to grill the meat, but any griller will do. 
• Keep basting the chicken as you turn with the next over marinade. 
• When the chicken has cooked, butter up some burger rolls, add chicken, cheese, lettuce, and a sauce of; mayo, tomato sauce, garlic sauce, machacho peri peri sauce and the dry spice mild machacho. 
• You can serve with fried chips.

Yummy! STEPS:  Top with fried chips

Layer the cooked chicken and chicken gravy in the dish

Next boiled noodles, more cheese and dry parsley. Also pour fresh cream around the edges so it does not burn in the oven. Baked for 15 minutes, remember just to melt the cheese and the fresh cream to mix well with the dish,

Next top with cheese

So I kind off played around in the kitchen the other and came up with this dish, I'm not sure if there is any other chip pasta dish, so if you have a recipe please share on my group and you may be featured on my website.

So I would suggest more chips, I used 2 medium potatoes in this dish, next I would probably use 4 and actually layer the chips before the meat as well. 

MEAT MARINADE

• Use chicken fillet cut into cubes, around 1 1/2 inch because they do shrink when being cooked. 
• Peri-peri sauce
• Salt/Pepper
• Tumeric 
• Cumin
• Ground coriander
• Paprika
• Lemon juice 
• Ground red chillies
• Ground garlic
• Machachos mild dry chilli powder (local spicy shop, but I'm not sure if it can be found world wide, but you can in Southern Africa - so I suggest any mild dry spice)
• Zesty Lemon Pepper spice

1. Marinate the chicken, again with spices it depends on your taste so add according to what you like. 
2. Cook on a low heat till the meat is done, also add a bit of water so it does not dry up. 
3. You can braise some onions in olive oil before cooking the meat (vagaar), I kind of skipped this step that day but you can if you want to.
4. While the chicken is being cooked, peel your potatoes. Like I said I underestimated how much I would need for this dish (I used 2) so I suggest 4, and you layer some before your meat. So it would be chips, cheese, meat, chips, cheese, pasta and cheese.
5. Boil some noodles according to much you will be needing, be careful don't over boil since it will be going in the oven, and make sure to season with salt.
6. After layering everything, pour some fresh cream around sides of the dish, I used 250ml of fresh cream - this is just to add more flavour and also to stop drying to much. If you see that your meat with very saucy after cooking than just use half of the fresh cream. Be careful you don't want it extremely saucy - you can also use white sauce instead of fresh cream.
7. Cover in aluminium foil. Preheat your oven for 5 mins, than bake at around 180 degrees for around 15 minutes  - this is not to cook anything! You're just melting the cheese and heating the dish, keeping for too long will result in really hard overcooked pasta.
8. Garnish with parsley. 

SERVED BEST WITH RICE DISHES!

Indians know it does not get any better than burfee and sojee so put together its like angels dancing on your palette. 

For those that don't know what burfee or sojee is:
Burfee -  is a sweet confectionery from the region of the region of the Indian Subcontinent, made with condensed milk and sugar cooked until it soildifies. 
Sojee - is a semolina (is a coarse, purified wheat middling of derum wheat used in making pasta) pudding.

I will try to explain every not so common ingredient for anyone who may want to try this and their either from Southern African or Indian. If you have a question or don't understand please comment or send me a message so I can help or update the post for others. 

INGREDIENTS:

100g butter
3/4 sojee (semolina flour)
1 egg
1 cup sugar 
1/2 cup fresh cream
2 cups milk
Fine cardamom (elachi)
1 tsp vanilla essence 
4 Tb klim (is a brand of powdered milk sold by Nestle)
little saffron (optional)

• Melt the butter in a pot, than add the sojee and braise for around 10 minutes, mixing every now and than (often) so that the mixture does not curdle up.
• While that mix is braising, make another mixture of the; egg, fresh cream, milk cardamom and vanilla essence.
• Add the 2nd mixture to the sojee in the pot and simmer on low, again keep stirring.
• Just before you see its starting to thicken up, make a paste with the klim and a little milk and add it to the pot with the saffron.
• Stir in with a wooden soon and leave on low heat for around 10 minutes. 
• Now steam in the oven for 15-20 minutes, this step is entirely optionally, my mum did it with the steam once and without steam another time and they both tasted perfectly the same [so this step can be skipped].
• Once that step is done or skipped you can serve, as you can see from my slideshow we served them in scoops. Take an ice-cream scooper and just scoop them out; top up with fine almonds and fine pistachios and serve hot. 

CHICKEN STRIPS

Marinate in:

• Tandoori Powder
• Lemon Juice
• Ground Black Powder
• Ground garlic
• Vinegar 
• Fine red chillies (red chilli paste)
• Turmeric 
• Cumin
• Ground coriander

***Cook the chicken till dry.

SAUCE

Depending on how much chicken strips are being cooked, the sauce ingredients can be adjusted. I will give you enough sauce that serves up to 6 with a bit of leftovers.

• 2 cups water
• 125g butter (butter can be adjusted for those looking to be healthier)
• 1 tsp salt
• 4 Tb vinegar
• 1/4 tsp red colouring
• 2 Tb hot sauce
• 2 tsp ground garlic
• 3 Tb soya sauce
• 3 Tb tomato sauce
• 3 Tb sugar
• 3 Tb mazina (cornflour)
• Alot of chopped spring onions 

Bring all the sauce ingredients to a boil, till glossy and thick. Constantly stirring it till you feel its ready.
Add the cooked chicken and simmer for 15 minutes on a low heat.

If you have a sizzler pan (big one) continue to the next steps, if you have small ones like I do, than do the next steps in a big frying pan and heat up the sizzler pans  with a little olive oil and just serve it in there. If you have no sizzler pan just continue with a big frying pan or fish pan and serve on it.

1. Heat the pan with some olive oil until REALLY HOT.
2. Put sliced peppers (personally I suggest staying away from red peppers because the dish itself is very red) and a green chilli and toss till peppers are soft.
3. Finally pour the saucy chicken onto the HOT PAN top with sesame seeds and coriander and serve quickly.
4. Can be served with naan or spaghetti.

Sorry for some low quality pictures, literally every was starving, never even had time to take a picture of the salad now that I see!




Prawns Marinade Ingredients & Prep:

• Grounded Fresh Garlic
• Fine coriander seeds (dhana)
• Red Chillies
• Lime Juice
• Peri Peri Oil
• Lemon Pepper
• Salt & Pepper
• Parsley (is optional)

1. Marinade for a couple of hours.
2. Place in a pyrex dish with a whole lot of butter and grill at 180'c till done. Be careful not to make it so dry add more butter if necessary. 

While the prawns are marinating or grilling make your sauce that will be warmed up and drizzled on the prawns upon serving.

Sauce Ingredients & Prep:

• Butter or if you have garlic butter
• Garlic Sauce
• lime juice
• Lime Zest

1. Braise on the stove till the butter melts, only do this when you're just about to serve the prawns. 
2. You can pour all over the prawns all leave for everyone to pour for themselves.

So, this is a fusion recipe between a traditional desi (Indian) marinade and some new spices. Hope you enjoy, I will be showing sides that would go great with this dish, I didn't make the sides this time, I was cooking for my granny and myself and she doesn't eat the sides.

CAN BE SERVED WITH:

1. Crispy Salad and Chips 
2. Noodles 
3. White Rice