Just to have a taste of Nando’s in my own home, I decided to get a bottle of Piri-Piri spice some months back. I first used it as a rub on chicken drumettes (we know it as lollipops in Manila) and it turned out really good! Since that time, I made Roch a convert. I brought a bottle back during my last trip to Manila and my family liked it. The result was like a slightly mild and light version of Hooters chilli wings, sans the tabasco-like sauce. Remind me to actually eat at Nando’s again as my memory of the taste might be inaccurate, but it was reminiscent–good enough for me!
Today I used it on skin-on chicken breasts, with extra salt, pepper and thyme. After 15 minutes at 220C and the next 25 at 180C, the result was awesome. The meat was moist and flavorful–perfect for a chicken salad or serve with brown rice. I had it with mesclun greens, baby tomatoes (sweeeet Romatherapy ones!), sauteed zucchini, and…curly fries! Yes, Aldi’s sells good frozen ones.
A trick that I use is cook the chicken on a rack, in a roasting pan, and place the frozen fries directly underneath the chicken. For the first 15 minutes at 220C (preheated), the chicken fat will drip on to the fries, and it adds flavor. While the chicken is cooking, you can keep an eye on the fries and take it out when it’s done to your liking. Yum.
This may be a stupid observation, but I realize that the color yellow has always been associated with chicken flavor in packaging food. After today’s kitchen activity….I think it’s because of the (yellow) chicken fat.
I will research on making a good grilled cheese sandwich soon…any pointers? Better buy white bread and be generous with the butter. A staff of Martha Stewart’s uses white cheddar, but I’ll read up on other alternatives–Raclette? Gruyere? Gouda? Exciting!
