Happy Friendship Day to everyone!
Yes, that is actually a day celebrated in certain parts of the world thanks to the greeting card industry.
Aside from that, it is a beautiful day here in Sydney and that’s definitely something to celebrate. The last few weeks of winter are upon us and so its been a mixture of sun and wind this weekend.
Other than that, I’m back at uni again. Hopefully for the last time as this is my final semester. I had a few weeks off in July but I would hardly call that a vacation as I still had to drag myself to campus on most days to work on my thesis which, btw is creeping along at a snail’s pace. Let’s not get into that now.
It’s also the last few days of Ramadan and I still can’t believe how fast its gone by this year. We’ve been blessed to have short and cold days making it really easy to fast all day long. I’m also amazed at how much food I’ve been eating. And making. So you’re making lots of yummy food then WHERE ARE THE BLOG POSTS you ask? Once again I blame the the short daylight hours. And perhaps my lack of concentration when I’m off food. But regardless, I’ve experimented with quite a few things this year and wish I had bothered taking beautiful pictures and documenting it all.
However, today I’m posting a recipe for my favourite chicken dish. Its really easy to make and everything comes from a bottle! I used Nando’s Peri-peri sauce for the chicken marinade and let me tell you that no one can go wrong with this one. There’s a few varieties in terms of the amount of spicyness that you want, ranging from mild to hot and extra hot. Of course I got the hottest one. Of course. I even added extra green chillies and red chilli flakes, which I’ve omitted from the recipe. If you want something milder, get rid of the green chillies as well.
On another note, its not too far from Eid! Let me know from the comments below what’s your favourite thing to eat during Eid? Till then, see you next time…
400 grams boneless chicken
5 tablespoons Nando’s peri-peri marinade
1 green chilli, finely chopped
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
2-3 tablespoons yoghurt
1 teaspoon oyster sauce
2 tablespoons cooking oil
1 large onion, chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
1. Cut the chicken meat into 1 inch cubes. Mix with peri-peri sauce, yoghurt, 1/2 teaspoon garlic and ginger paste, oyster sauce, salt and pepper and chilli. Set aside for 30 minutes.
2. Heat oil in a large frying pan. Saute onions and the remaining garlic and ginger paste for 2-3 minutes.
3. Add the chicken and cook on high heat for about 5-10 minutes or until the liquid starts to boil. Reduce the heat to a simmer and cook for another 5-10 minutes until the chicken is tender.
4. Serve hot, with steamed rice or flat bread.