Once a little known sauce from Mozambique and East Africa, now an internationally adored condiment made famous by everyone's favourite grilled chicken restaurant, Nandos. We've taken the Nandos concept - chicken, sauce and chips - and taken it up a few notches. Fries loaded with spicy chicken and a tangy sauce, what's not to like?
- Mix the salt, sugar, paprika, cumin and oil together. Add the chicken breasts and make sure they are thoroughly coated.
- Heat your grill to the highest setting/crank your barbecue up until the coals are grey and it's letting off a fierce heat - you want to char your chicken lightly and cook it all the way through.
- While the chicken is grilling heat all the ingredients up in a saucepan (except olive oil) and simmer for roughly 10 minutes. Blend until smooth in a blender when cool, then slowly add the olive oil in a stream to make a smooth sauce. If it's too watery, gently reduce in a saucepan and leave to cool.
- Fry the chips in a large pan of oil and drain. Slice the chicken and add to the top, pouring the sauce all over.