Sweet and Sticky Chicken Wings

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Ideal as a starter (appetizer) course, these crispy chicken wings can also be prepared under the broiler on your stove.

Ingredients

  • 12 chicken wings

  • 2/3 cup Nando’s Sweet Apricot Cooking Sauce

  • 1/3 cup honey

  • 2 tablespoons Nando’s Mild Peri Peri Sauce

  • 1 tablespoon dark soy sauce

Instructions

Combine the Nando’s Sweet Apricot Cooking Sauce, honey, Nando’s Mild Peri Peri Sauce, and soy sauce in a bowl. Reserve some for basting. Add the chicken, toss to coat and marinate at room temperature for 15 minutes.

Preheat the grill to medium-high.

Remove the chicken from the marinade and grill for 12 to 15 minutes, turning and basting frequently with the reserved marinade.

Roasted Reds Tomato and Vodka Soup

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Yes, this takes an entire bottle of Roasted Reds Sauce, but it’s well worth it, as you’ll see when you taste this soup.

Ingredients

  • 4 1/2 pounds Italian plum tomatoes

  • 2 small onions, sliced

  • Olive oil

  • Vodka

  • 2 cups vegetable broth

  • 1 bottle Nando’s Roasted Reds Sauce

  • 1 cup mascarpone cheese

Instructions

Roast the tomatoes over an open flame until the skins begin to blacken and split. Peel the tomatoes and coarsely chop.

Heat the oil in a heavy saute pan, add the onions and saute until they are soft and translucent. Add a splash of vodka and continue to cook to burn off the alcohol.

Pour in the broth, add the tomatoes and Roasted Reds Sauce. Reduce the heat and simmer for 20 minutes.

Allow the mixture to cool slightly and place in a food processor or blender and process until smooth. Strain the soup back into the pan.

Reheat the soup, taste and adjust the seasonings. Stir in the mascarpone and serve.

Ricotta Gnocchi with Nando’s Roasted Reds and Wilted Sp

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You have to make your own gnocchi for this recipe, but it doesn’t really take that long to do.

Ingredients

  • 14 ounces fresh ricotta, well drained

  • 4 ounces Parmigiano cheese, grated

  • 4 eggs, 2 whole, 2 yolks

  • All-purpose flour

  • Salt

  • 2 cups cooked and drained spinach, gently squeezed to remove excess water

  • 1 bottle of Nando’s Roasted Reds sauce

Instructions

Heat the oven to 350 degrees F.

Push the ricotta though a sieve into a bowl. Add the eggs and egg yolks, half of the Parmigiano, and a pinch of salt and mix well. While mixing, add as much flour as needed to obtain a firm but soft dough.

Using a tablespoon, scoop up the dough to make the dumplings about the size of a walnut.

In a large stockpot bring 2 quarts of water to a boil and add salt. Add the gnocchi and stir gently. Cook until the gnocchi float to the top. Drain.

To assemble, place a layer of the spinach in the bottom of a greased casserole dish. Top with a layer of gnocchi, the Roasted Reds Sauce, and some of the remaining Parmigiano. Repeat the layers ending with Roasted Reds Sauce and Parmigiano.

Peri Peri Nutty Chicken

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This will give you an idea of how Nando’s works with chicken!

Ingredients

  • 8 chicken portions, drumsticks or thighs

  • 3 tablespoons Nando’s Peri Peri Sauce, more if you like it hot

  • 1/4 cup vegetable oil, peanut preferred to oil the baking dish

  • 2 tablespoons soy sauce

  • 2 tablespoons creamy peanut butter

  • 1 clove garlic, crushed

  • 1/3 cup finely chopped peanuts or cashews

  • 2 tablespoons finely chopped cilantro

  • Salt and freshly ground black pepper

Instructions

Preheat the oven to 400 degrees F.

Season the chicken pieces with salt and pepper and place in a single layer in a well greased baking dish. Bake in the oven for 30 minutes or until they become brown and crisp.

Place the Nando’s Peri Peri Sauce, soy sauce, peanut butter, and garlic in a saucepan and stir to combine. Heat the sauce over a low heat, stirring frequently until smooth. Stir in the nuts.

Brush the chicken generously with the sauce and continue to bake for an additional 15 to 20 minutes.

Lemon and Soy Barbecued Chicken

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Filipinos love grilled chicken, and here is an interesting twist on it. Serve with any of the hot sauces described above. Note: This recipe requires advance preparation.

Ingredients

1/3 cup fresh lemon juice
1/3 cup soy sauce
6 cloves garlic, crushed
1/3 cup vegetable oil
2 tablespoons Asian hot sauce of any kind
1/2 teaspoon sugar
4 large chicken breasts, boned and slightly flattened

Instructions

Combine the lemon juice, soy sauce, garlic, vegetable oil, hot sauce, and sugar in a bowl and mix well. Place the chicken breasts in a large square baking dish and pour some of the marinade over them, reserving some marinade for basting. Cover the dish with plastic wrap and refrigerate overnight.

Remove the chicken from the refrigerator and allow to reach room temperature. Grill the breasts over hot coals for 10 to 12 minutes, turning them often and basting them with the reserved marinade. Remove from the heat and serve with rice and an Asian hot sauce as described above.