favorite
print
like
Serves
US | Metric
Ingredients
For the peri peri chicken
  • 2 Red bell peppers
  • 1 Red onion, quartered
  • 4 Red chillies, adjust to your preference
  • 1 Lemon, juiced
  • 3 Large garlic cloves, minced
  • 1 tbsp Smoked paprika
  • A squeeze of honey
  • 50 ml Olive oil
  • 50 ml Cider vinegar
  • 2 Bay leaves
  • Salt and pepper
  • 4 Whole chicken legs (thigh and drumstick)
For the mash
  • 300 g Frozen peas
  • 2 Tins of butter beans
  • ½ White onion, diced
  • 2 Garlic cloves, minced
  • A handful of mint, finely chopped
  • A handful of chives, roughly chopped
  • Salt and pepper
  • A large knob of unsalted butter
  • 1 tbsp Olive oil
For the broccoli
  • 300 g Tenderstem broccoli
  • 2 tbsps Olive oil
  • 2 Heaped teaspoon Garlic paste or garlic powder
  • 1 Lemon, zest and juice
  • Salt and pepper
To serve
  • 1 Red chilli, thinly sliced
  • Crusty bread
  • Finely chopped mint
  • 1 Lemon, charred and quartered
Peri Peri Chicken Legs with Garlic & Lemon Tenderstem Broccoli and a Pea & Butter Bean Mash Peri Peri Chicken Legs with Garlic & Lemon Tenderstem Broccoli and a Pea & Butter Bean Mash

Peri Peri Chicken Legs with Garlic & Lemon Tenderstem Broccoli and a Pea & Butter Bean Mash

This is a delicious Nando's inspired dish, with homemade peri peri sauce coated chicken legs, a minty pea and butter bean mash, lemony broccoli, and some charred lemons. Definitely one to try!

Prep 1 hour
Total 4 hours
  1. Start with your sauce. Char your peppers, onion, and chillies in a cast iron skillet or under the grill. You don't want the veggies to be totally black, just a few char marks, then allow to cool slightly. Don't worry about them being cooked through, as we'll be cooking it again later. Roughly chop up the peppers and onion, deseed your chillies, and add to a blender.
  2. Pulse until everything starts to break down, then add your garlic, lemon juice, smoked paprika, honey, and cider vinegar - don't add the olive oil yet.
  3. When it's a semi-smooth consistency, transfer to a pan, add your bay leaves and heat on medium/low. Cook until the sauce thickens, around 15-20 minutes. Once thickened, season with salt and pepper, and remove the bay leaves.
  4. Transfer back to the blender and blend until smooth, slowly drizzling in the olive oil. Once you start adding the oil, you'll see the sauce emulsify, meaning it will lighten and thicken. I've put 50 ml of olive oil, but adjust it to your preference.
  5. Transfer to a bowl and allow to cool. Once cooled, use approximately half of the sauce to coat your chicken legs. Cover, and leave to marinate for at least two hours, but preferably four or more.
  6. Once your chicken has marinated, preheat the oven to 190℃. Pop your chicken on a lightly oiled baking tray then in the oven, and roast for around 45 minutes, rotating the tray half way until it reaches an internal temperature of 73℃. Move the chicken up to the top of the oven and grill for the final few minutes.
  7. While the chicken is in the oven, prepare your sides. On another baking tray, pour your olive oil, garlic paste, salt, and pepper, and combine. Cut off the ends of your broccoli then add to the tray, tossing to coat, before popping in the oven for around 20 minutes, or until it's fork tender. Finish with your lemon juice and lemon zest when it comes out of the oven.
  8. While your broccoli cooks, move onto your mash. To a pan, add your diced onion and olive oil, and cook for a few minutes before adding your garlic. Cook until soft. While that's cooking, microwave your peas to defrost and cook them through. Drain your butter beans, then add to the softened onions and garlic, along with your peas. Stir to combine.
  9. Mash manually or using an immersion blender to your desired consistency - I found an immersion blender worked best as hand mashing missed the peas, but you could always blend your peas separately before adding them. Ideally, you want it to be creamy but still a bit chunky. Stir through your butter, season with salt, pepper, mint, and chives. Don't forget to taste.
  10. The last step is to half your lemon, then add to a dry non-stick pan on a high heat until charred. Slice in half so you have four pieces of lemon.
  11. When everything's cooked, place your broccoli on a plate with some of the chilli slices. Serve up a portion of mash on each plate, spreading it out slightly, before placing your chicken on top. Don't forget to pour over any of the juices from the chicken tray, and finish with some more mint and chillies.
  12. Serve with your leftover peri peri sauce, some warm crusty bread, your charred lemon, and enjoy!
Peri Peri Chicken Legs with Garlic & Lemon Tenderstem Broccoli and a Pea & Butter Bean Mash Peri Peri Chicken Legs with Garlic & Lemon Tenderstem Broccoli and a Pea & Butter Bean Mash

Peri Peri Chicken Legs with Garlic & Lemon Tenderstem Broccoli and a Pea & Butter Bean Mash

This is a delicious Nando's inspired dish, with homemade peri peri sauce coated chicken legs, a minty pea and butter bean mash, lemony broccoli, and some charred lemons. Definitely one to try!

favorite
print
like
Prep 1 hour
Total 4 hours
Serves
US | Metric
Ingredients
For the peri peri chicken
  • 2 Red bell peppers
  • 1 Red onion, quartered
  • 4 Red chillies, adjust to your preference
  • 1 Lemon, juiced
  • 3 Large garlic cloves, minced
  • 1 tbsp Smoked paprika
  • A squeeze of honey
  • 50 ml Olive oil
  • 50 ml Cider vinegar
  • 2 Bay leaves
  • Salt and pepper
  • 4 Whole chicken legs (thigh and drumstick)
For the mash
  • 300 g Frozen peas
  • 2 Tins of butter beans
  • ½ White onion, diced
  • 2 Garlic cloves, minced
  • A handful of mint, finely chopped
  • A handful of chives, roughly chopped
  • Salt and pepper
  • A large knob of unsalted butter
  • 1 tbsp Olive oil
For the broccoli
  • 300 g Tenderstem broccoli
  • 2 tbsps Olive oil
  • 2 Heaped teaspoon Garlic paste or garlic powder
  • 1 Lemon, zest and juice
  • Salt and pepper
To serve
  • 1 Red chilli, thinly sliced
  • Crusty bread
  • Finely chopped mint
  • 1 Lemon, charred and quartered

  1. Start with your sauce. Char your peppers, onion, and chillies in a cast iron skillet or under the grill. You don't want the veggies to be totally black, just a few char marks, then allow to cool slightly. Don't worry about them being cooked through, as we'll be cooking it again later. Roughly chop up the peppers and onion, deseed your chillies, and add to a blender.
  2. Pulse until everything starts to break down, then add your garlic, lemon juice, smoked paprika, honey, and cider vinegar - don't add the olive oil yet.
  3. When it's a semi-smooth consistency, transfer to a pan, add your bay leaves and heat on medium/low. Cook until the sauce thickens, around 15-20 minutes. Once thickened, season with salt and pepper, and remove the bay leaves.
  4. Transfer back to the blender and blend until smooth, slowly drizzling in the olive oil. Once you start adding the oil, you'll see the sauce emulsify, meaning it will lighten and thicken. I've put 50 ml of olive oil, but adjust it to your preference.
  5. Transfer to a bowl and allow to cool. Once cooled, use approximately half of the sauce to coat your chicken legs. Cover, and leave to marinate for at least two hours, but preferably four or more.
  6. Once your chicken has marinated, preheat the oven to 190℃. Pop your chicken on a lightly oiled baking tray then in the oven, and roast for around 45 minutes, rotating the tray half way until it reaches an internal temperature of 73℃. Move the chicken up to the top of the oven and grill for the final few minutes.
  7. While the chicken is in the oven, prepare your sides. On another baking tray, pour your olive oil, garlic paste, salt, and pepper, and combine. Cut off the ends of your broccoli then add to the tray, tossing to coat, before popping in the oven for around 20 minutes, or until it's fork tender. Finish with your lemon juice and lemon zest when it comes out of the oven.
  8. While your broccoli cooks, move onto your mash. To a pan, add your diced onion and olive oil, and cook for a few minutes before adding your garlic. Cook until soft. While that's cooking, microwave your peas to defrost and cook them through. Drain your butter beans, then add to the softened onions and garlic, along with your peas. Stir to combine.
  9. Mash manually or using an immersion blender to your desired consistency - I found an immersion blender worked best as hand mashing missed the peas, but you could always blend your peas separately before adding them. Ideally, you want it to be creamy but still a bit chunky. Stir through your butter, season with salt, pepper, mint, and chives. Don't forget to taste.
  10. The last step is to half your lemon, then add to a dry non-stick pan on a high heat until charred. Slice in half so you have four pieces of lemon.
  11. When everything's cooked, place your broccoli on a plate with some of the chilli slices. Serve up a portion of mash on each plate, spreading it out slightly, before placing your chicken on top. Don't forget to pour over any of the juices from the chicken tray, and finish with some more mint and chillies.
  12. Serve with your leftover peri peri sauce, some warm crusty bread, your charred lemon, and enjoy!