My Quest For Peri-fection: Your Guide To Perfect Home-made Nando’s-style Peri Bites

Perfectly crunchy and crispy Nando's style Peri-bites

Perfectly crunchy and crispy Nando’s style Peri-bites

Obsession is a dangerous thing to have and once you get something in your head, it is impossible to let go of. For me, recreating restaurant recipes at home is one such obsession and at times, it drives me to the edge of insanity.

Nando’s Peri-bites has been an OCD of mine ever since I first tried it some five years back. These are deep-fried green chilies stuffed with a succulent, cheesy chicken filling that just melts in your mouth (and sets it ablaze). A few years back, I successfully created a Peri-bites recipe that tasted much better than the original; there were two problems I consistently faced:

  • the coating kept falling off
  • the filling kept oozing out

Not all chilies were affected, though, but a sizeable percentage (around 60-70%) had one or both of these flaws. Therefore, I kept on going back to Nando’s for my Peri-bites fix – my fellow Peri-junkies should be able to relate to this. On one of my more recent visits to Nando’s, I found several issues with my appetizer:

  • lack of chicken in the filling
  • the taste was a bit ‘off’
  • the coating wasn’t as crisp as it should be

With a broken heart and a huge disappointment (that would put Mt. Everest to shame), I put my culinary skills to the test and gave the recipe one more try. This recipe that I’m about to share is an absolute 110% improvement on the Nando’s original. I promise you will not be disappointed with the results.

Prep Time: 30 mins

Serves: 3-4 people

Ingredients

  • 1 medium egg
  • ½ cup milk
  • ¾ tablespoon corn flour
  • ¾ tablespoon all-purpose flour
  • 2 cups bread crumbs (for dry coat)
  • ½ chicken breast (1-inch strips)
  • 2 teaspoon peri-peri sauce for cooking (hot or wild flavor)
  • 1 tablespoon peri-peri sauce for mixing in
  • 1 tablespoon mayonnaise
  • 3 tablespoon grated mozzarella
  • 1 tablespoon grated cheddar
  • 1 tablespoon cream cheese
  • 8-10 green chilies (approx. 3-4 inches in length – use banana peppers for a milder flavor)
  • Canola oil (for deep-frying)

Method

  1. In a sauce pan, put a teaspoon of oil and add the chicken breast
  2. Mix in the peri-peri sauce once the chicken is tender and turn off the heat after cooking for a minute; let the chicken cool
  3. After the chicken has cooled, add in cream cheese, mayonnaise, cheddar, mozzarella, and peri-peri sauce; mix well
  4. To fill the chilies, make a T-shaped incision from the base of the chili (as shown in the picture below) and take out the seeds
  5. Take about 1-2 teaspoon of the chicken filling (make sure there are chicken chunks in each portion) and stuff it gently into the chili; do not over stuff as the incision may not close and the filling may come out during frying
  6. In a bowl, mix the egg, milk, corn flour and all-purpose flour
  7. Dip each stuffed chili into the egg mix and roll it into the bread-crumbs; repeat this step twice for each chili
  8. Put a pan with oil on medium heat for deep-frying
  9. Gently drop each chili into the oil; try not to touch them for a minute to let the coating stick to the chili
  10. Cook them for a few more minutes till the chilies are crisp and golden
  11. Serve them immediately with a peri-peri sauce of your liking!

So what are you waiting for? Get started on a batch right away; it’s sure to knock your socks off and set your head steamin’. I hope you enjoy this recipe; comments would be appreciated!

 

chili

The Incision – ‘T’ marks the spot

 

Piri Piri Chicken Cutlets

IMG_20140704_192256896_HDR

Ever since I first tried Nando’s some ten years back, I have been obsessed with the global phenomenon that is peri-peri; just thinking about the tangy-spicy flavor gets my mouth watering. I have been searching far and wide for the secret behind the peri-peri sauce, the infamous ‘African Birds-eye Chilies’ (a.k.a. piri-piri), so that I can try making the sauce at home, but until I do, I’ll have to settle for some store-bought (read uber-expensive) Nando’s sauce.

Ramadan is a time to thank Allah for all the bounties he has bestowed upon us; it is also a time for specially prepared feasts and platters full of delicacies to be shared with everyone (especially those less fortunate). After not having anything to eat or drink for almost fifteen hours daily, your mind naturally tends to think about food (a lot) and you cannot help but obsess over what needs to be cooked for the iftar (breaking of the fast at sunset). While fasting a few days back, I started lusting for some peri-peri goodness and thought of trying something new using the sauce as a key ingredient. Here’s what I came up with and believe me, it turned out fantastic; easy to make, perfectly crunchy, spicy and cheesy. It’s everything you’d want in a dish to satiate your Ramadan cravings.

This recipe here serves THREE people.

Ingredients

  • 2 chicken breasts (cut horizontally into ½-inch thick fillets)
  • 3 tbsp + 2 tbsp Nando’s Hot peri peri sauce (you can choose to go for mild)
  • 1½ cup all-purpose flour
  • 1½ cup bread crumbs
  • 2 eggs
  • 3 tbsp milk
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp cream cheese
  • 2 tbsp mayonnaise
  • 4-5 slices of cheese (alternatively, you can go for a shredded mozzarella + cheddar combo instead for that rich thready texture)
  • 3-4 cups oil (for frying)

Method 

  1. Put the chicken fillets along with THREE tablespoons of peri-peri sauce into a bowl and mix well, ensuring that each piece is coated perfectly
  2. Set it up in the refrigerator for TWO to THREE hours to marinate; this step can be reduced to half-an-hour too but two to three hours gives the best results (taste-wise)
  3. Whisk eggs and milk in a bowl to make an egg-wash
  4. Take two plates and fill one with flour (add salt and pepper as seasoning to the flour) and the other with the bread crumbs
  5. Take a piece of chicken and coat it with the flour; ensure to coat properly and remove any excess
  6. Next, dip the chicken into the egg-wash; ensure to coat properly and remove any excess
  7. Finally, take the egg-washed chicken and drop it into the crumbs; ensure to coat properly and remove any excess
  8. Repeat steps 5, 6 and 7 till all pieces have been coated properly
  9. Set it aside for FIFTEEN minutes to air-dry
  10. Here you actually have a choice: you can either (a) pan sear the chicken using a few tablespoons of olive oil or (b) deep fry it on medium heat till the chicken is tender and has a crisp-golden coat on either side – I prefer the deep-fried version
  11. As soon as you take the chicken cutlet out of the pan, add a slice of cheese (or the shredded combo) on top to allow it to melt
  12. In a separate bowl, mix two tablespoons of peri-peri sauce with cream cheese and mayonnaise to make the sauce; add some milk if you want to adjust the consistency
  13. Spread some sauce at the base of a plate and put the chicken cutlet on top
  14. Other garnish options include jalapenos, olives, spiced feta cheese, and even some tomato ketchup (if you’re really that into it)
  15. On the side, you can choose to add french fries or Peri Bites

All my Muslim readers will agree with me that coming up with something tantalizing (and different) for iftar each day is something we all fret over. Hopefully, this recipe will give you a much-needed additional option and will earn you some praise from children and adults alike. Enjoy!