If you have had the pleasure of visiting a Nandos restaurant then you have probably tasted some of their delicious sauces and marinades. I recently found out that my local Tesco was selling these sauces and marinades so I had to pop in and pick some up.
I didn’t want to just marinade the chicken then add a side of chips, I wanted to do something different. So I experimented a bit and came up with this great stuffed pita recipe!
Nando’s coat and cook mango and lime
Nando’s Peri Peri lemon and herb sauce
Roughly chopped chicken breast
Sweet peppers (cut into thin strips)
Plum tomatoes cut in half
Avocado roughly chopped
Iceberg lettuce roughly chopped
The amount of ingredients is up to you. I like extra peppers and tomatoes whilst my partner prefers extra chicken. So just use what you need.
Place the chicken in a bowl and marinade with the Nando’s coat and cook mango and lime marinade for a minimum of one hour.
Place a frying pan on a medium to high heat and add a tsp of coconut oil. Once hot add the marinated chicken. I like to leave some of the marinade in the bowl to use once the chicken has cooked.
Cook until white then add the tomatoes and peppers, plus the left over marinade.
Cook on a medium to low heat until the chicken is sticky with the marinade, stirring to prevent burning.
Whilst the chicken is cooking you can heat the pitta either in the oven or in a toaster. You want them to heat long enough so that they are easy to open with a knife. Be careful not to burn them. Cut down one side of the pitta bread so that you have a pocket in the middle.
Spread a small tbsp. of hummus inside the pitta pocket.
Cut up the avocado and the lettuce and place inside the pitta pocket.
Once the chicken is cooked and sticky, spoon into the pitta pockets.
Drizzle over the Nando’s Peri Peri lemon and herb sauce.