BBQ Peri Peri Chicken Loaded Fries
Recipe type: Breakfast
Cuisine: American
Once a little known sauce from Mozambique and East Africa, now an internationally adored condiment made famous by everyone's favourite grilled chicken restaurant, Nandos. We've taken the Nandos concept - chicken, sauce and chips - and taken it up a few notches. Fries loaded with spicy chicken and a tangy sauce, what's not to like?
For the chicken marinade:
  • 4 chicken breasts
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 tbsp paprika
  • 1 tbsp oregano
  • ½ tbsp cumin
  • 1 tbsp olive oil
For the peri peri sauce:
  • 3 roasted red peppers
  • 2 red onions, roasted
  • 4 cloves of garlic, crushed
  • 2 bird's eye chillis, deseeded and chopped
  • 2 lemons, zested and juiced
  • 100ml red wine vinegar
  • 1 tsp smoked paprika
  • 1 tbsp oregano
  • 2 tsp sea salt
  • 1 tbsp soft brown sugar
  • 1 tsp black pepper
  • ½ tsp ground allspice
  • 140 ml olive oil
  1. Mix the salt, sugar, paprika, cumin and oil together. Add the chicken breasts and make sure they are thoroughly coated.
  2. Heat your grill to the highest setting/crank your barbecue up until the coals are grey and it's letting off a fierce heat - you want to char your chicken lightly and cook it all the way through.
  3. While the chicken is grilling heat all the ingredients up in a saucepan (except olive oil) and simmer for roughly 10 minutes. Blend until smooth in a blender when cool, then slowly add the olive oil in a stream to make a smooth sauce. If it's too watery, gently reduce in a saucepan and leave to cool.
  4. Fry the chips in a large pan of oil and drain. Slice the chicken and add to the top, pouring the sauce all over.
  5. Enjoy!
Recipe by Cooking TV Recipes at