Peri Peri Chicken & Wild Rice p171

Spicy, buttery chicken with the freshest, garlicky sweetcorn, kale and coriander wild rice. If you love a cheeky Nando’s, then this one’s for you.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Get both frying pans over a high heat at the same time with a knob of butter and a splash of oil in each. That way, once you’ve started frying the chicken, you are ready to go with the rice.

Step 2

Get two large frying pans over a high heat and add a knob of butter to each along with a splash of oil. Season the chicken fillets with salt and black pepper and chuck into one of the pans. Fry for 4 minutes, stirring occasionally.

Step 3

Meanwhile, crush the unpeeled garlic cloves into the other pan, stir and cook for 30 seconds. Squeeze the unopened wild rice pouches with your hands to break up the grains, then open and tip the rice into the pan with the garlic. Open and empty in the tin of sweetcorn with its juices and add the kale. Season with salt, pepper and chilli flakes to taste. Leave to heat through.

Step 4

Back to the chicken. Pour in the peri peri sauce and cook, occasionally basting the chicken with the sauce, for 2 more minutes until the chicken is cooked through.

Step 5

Cut the lime into four wedges.

Step 6

Divide the rice between four bowls and top with the peri peri chicken. Add a lime wedge to each bowl and tear over some coriander to serve.

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