Nando's shares secret recipes for some of its most popular dishes

With restaurants across the UK remaining closed due to the coronavirus pandemic, many are missing their favourite venues more and more.

Some of the best restaurants around have been sharing recipes for their delicious dishes, and Nando’s is the latest to join in.

This weekend, the chicken chain ran a step-by-step cookalong on Instagram, showing fans how to make Nando’s Boneless Chicken Thighs, Spicy Rice and Macho Peas at home.

But don’t worry if you missed the session, as Nando’s has shared all the details for each dish on Instagram too.

So, if you want to try your hand at making some of Nando’s most famous dishes, here’s everything you’ll need to know.

Boneless Chicken Thighs

Ingredients

12 boneless chicken thighs, skin on

Nando’s medium Peri Peri sauce (or whichever spice you prefer) 125ml bottle

Method

1. Put the thighs in a bowl and rub all over with the marinade

2. Cover the bowl with cling film and put it in the fridge for at least one hours, preferably overnight

3. Heat the oven to 180℃ (standard setting, not fan)

4. Transfer chicken thighs to a roasting tray skin side up

5. Cook for approximately 20 minutes until chicken is just cooked

6. Heat up a grill pan on the stove

7. When it’s still smoking hot, put four to six of the thighs skin side down in the grill pan

8. Leave the thighs without moving them to get the grill marks

9. Turn thighs over once the skin has the grill marks and grill for another one to two minutes

10. Turn the oven down to 100℃ and keep the grilled thighs warm while repeating with the remaining thighs

11. Brush over your chosen Nando’s sauce and serve

Spicy Rice

Ingredients

200 basmati rice

450ml cold water

2 tablespoons sunflower oil

½ white onion, peeled and finely chopped

2 garlic cloves, crushed

½ green pepper, finely diced

1 small green chilli, thinly sliced

½ can chopped tomatoes

½ teaspoon ground turmeric

½ teaspoon cayenne pepper

½ teaspoon smoked paprika

1 teaspoon salt

Juice from one lemon

Small handful of coriander

Method

1. In a sieve, wash the rice under cold water

2. On a medium heat, heat the oil in a saucepan

3. Add the onion and salt. Cook for five minutes until onion softens

4. Add the garlic, chilli and green pepper

5. Cook for 5 minutes, until the pepper begins to soften

6. Add the spices, cook for 1 minute until fragrant before adding the tomatoes

7. Stir through the washed rice, then pour in the water

8. Bring to the boil, cover with a tight fitting lid and turn heat to low

9. Cook for 10 minutes

10. Without taking off the lid off, turn off the heat and leave to stand for 10 minutes

11. Stir through the lemon juice and coriander

12. Taste for seasoning

Macho Peas

Ingredients

400g frozen peas

Water

1 tablespoon olive oil

1 tablespoon butter

3 - 4 spring of fresh parsley, finely chopped

2 - 3 sprigs of fresh mint, finely chopped

¼ teaspoon of salt

2 good pinches of dried red chilli flakes

Method

1. Bring a large pot of water to the boil

2. When boiling, add the peas and cook for three minutes

3. Drain peas in a colander

4. In the same pot, heat the butter and oil until the butter has melted

5. Add the salt and chilli flakes and cook for 30 seconds

6. Add the peas back into the pot and stir through the chopped herbs

7. Mix the peas and herbs thoroughly through the butter mix

8. Taste for seasoning