Chicken 1 kg chicken fillet cut into stripsRobertsons garlic and rustic herbs spiceGinger garlic pasteSalt to taste1 teaspoon crushed chillies 1 teaspoon mixed herbs Marinate chicken with the above spices Sauce250 ml fresh cream Nandos sauce Spicy rice 1 cup basmati rice TumericSaltRobertsons spice for rice1 green pepper chopped½ onion chopped Wedges4 potatoes Robertsons garlic and rustic herbs spice Pinch of Tumeric1 teaspoon Chilli powder1 tablespoon oil1 teaspoon Aromat (a South African Spice) Mix the steamed potatoes with the above ingredients.
ChickenHeat oil in pot and add marinated chicken. Once it drys out and is cooked. Remove chicken to a bowl. In the same pot add your fresh cream and nandos sauce and mix together. Add your chicken and simmer for 5 to 6 minutes. Add salt to taste. Garnish with dhania (coriander). Rice Add tumeric and salt to your rice and boil until cooked.In a pan heat up some butter and oil add in your chopped peppers and onions. Add 2 teaspoon spice for Rice and cook until the onion and peppers are soft. Add this to rice and mix well. WedgesPeel 4 potatoes and cut into 4s. Steam for 15 minutes.Grill wedges in your oven or air fryer until crispy.