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Love Nandos? you'll love this

Allegedly Nandos is the food of choice of premiership footballers and rappers alike. I have to say that in this respect, and probably only this respect, I am 'down with the kids'

Now courtesy of the new Morito cookbook you can cook this portuguese delicacy yourself at home.

Martha and I particularly love chicken wings in all their bony splendour. For me they are lightyears ahead of a drumstick on the finger lickin' good yardstick but I'm sure this will work well on whatever your favourite part of the bird is .....  as long as it has some skin on. It would probably work on skinless breasts too
but c'mon what are you doing eating them when there are other gnarly, bony, skinny bits to feast upon?

This makes more than you need but it will keep in the fridge. Marinate the wings overnight if possible


Ingredients

200ml white wine
3tbs white wine vinegar
Pinch of sugar
4 small dried chillies crumbled
2 tsp ground coriander
8 fresh bay leaves
2 Romano peppers or small red peppers
4 large red chillies (not too hot)
2 cloves garlic crushed to a paste with a tsp salt
1/2 tsp dried oregano
1/2 tsp sugar
1/2 tsp smoked Spanish paprika sweet or hot
4tbs olive oil
12 chicken wings or drumsticks if you prefer
4tbs very reduced chicken stock

Method

Place a saucepan on a high heat and add the wine, vinegar, dried chillies, coriander and bay leaves. Boil until the liquid has reduced by half and let the flavours infuse.

Next blister the peppers and chillies under a grill or in the oven. When cool enough remove the skin and de-seed. If you didn't mind cheating you could also use those pre roasted and skinned peppers you get in a jar.

Combine with the wine reduction and all the remaining ingredients except for the chicken and chicken stock.
Now blitz in a food processor until smooth. Season

Coat the chicken with 8 tbs of marinade and then put in the fridge overnight or at least for a few hours.

Either grill or oven cook the wings until the skin is crisp. I did them in the oven for about 30-40 minutes.

Either serve the wings with the extra sauce on the side or serve with a piri piri gravy poured over made by mixing the reduced chicken stock with sauce.


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