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:

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. 

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.