Adega Inspired Saucy Chicken {peri Peri} With Corn And Sautéed Capsicum By ©ookingwithѢΐѢ

INGREDIENTS

1 chicken, portioned as desired
1 tablespoon Ginger, Garlic Paste
1 tablespoon crushed Garlic
1 tablespoon Cayenne Pepper
1 tablespoon Mustard Powder
1 tablespoon Lemon Pepper
Salt to taste
ghee (Clarified butter) (Clarified butter) / Butter
Corn Cobs – boiled and seasoned
Assorted Capsicums (Peppers) cut into chunks and lightly sautéed in butter
Coriander for garnish

METHOD

Marinate the above in the chicken and set aside for a few hours
Cook in a pot with ghee (Clarified butter) (Clarified butter)/butter until chicken is done.
Prepare the Adega “inspired” sauce

For the Adega inspired sauce you will need:

125 g Butter
2 tablespoon crushed Garlic
2 tablespoon crushed Green Chilli (optional)
1 Bottle (big) Nandos Bushveld Peri Peri sauce
2 tablespoon Kashmiri Chilli Powder (or any good variant chilli powder)
1 cup Mayonnaise
100 ml Pouring Cream
Salt to taste

Method:

In a saucepan, melt butter and add crushed garlic and chilli
Allow to heat through until the aroma fills the air
Add in the Mayonnaise, spices, pouring cream and season with salt
Bring to a light boil.
Pour over chicken
Serve with corn cobs and sautéed capsicums, garnish with coriander

INFO & TIPS

{A full flavoured moist chicken drenched in a rendition of the famous Adega sauce complimented with the sweet notes of corn and mixed peppers}

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