Nando's recipes

On that note, does anyone know how to make chicken like Nando's?

They parcook the chicken.... I assume you marinade in their sauce, then parcook in oven, then flame grill?
 
Pooky said:
On that note, does anyone know how to make chicken like Nando's?

They parcook the chicken.... I assume you marinade in their sauce, then parcook in oven, then flame grill?
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I think they hang their chickens for a few weeks first to make them skinny and tough.
 
alf101 said:
I think they hang their chickens for a few weeks first to make them skinny and tough.
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As far as I know they receive their chickens fresh every morning. I know one of the directors personally and we had the long discussion between the major differences between them and KFC regarding stock and serving sizes. Certain franchise shops will be closing down, due to many reasons…

Back to the topic, I don’t know their Tomato Peri-Peri Sauce…
 
I'm not sure if it's the same still, but what they used to do is stab holes into the chicken and pre-boil them for a short while. Then soak in marinade them, and finally fire them.

To be honest their Tomato Peri Peri sucks. Here's what you do instead: Take 50% All Gold + 50% mild/hot Nandos sauce and mix. That's far better than their premade sauce.
 
Not as simple as marinading the chicken in the sauce.

The chickens are injected with a brine / flavour and then par cooked. They are then basted and grilled yielding the flavour that you taste.

You need to get the brine solution, inject the chicken ... and then try it out. If it were as simple as marinading, basting and grilling, then the taste would have been duplicated long ago. That why you can never get it to taste the same.
 
Fulcrum29 said:
As far as I know they receive their chickens fresh every morning. I know one of the directors personally and we had the long discussion between the major differences between them and KFC regarding stock and serving sizes. Certain franchise shops will be closing down, due to many reasons…

Back to the topic, I don’t know their Tomato Peri-Peri Sauce…
Click to expand...

Couple of months ago got a full chicken from Rosmead store in CT, got home and it wasn't even big enough to feed 1 person. We were horrified. They replaced it the next day, only to find that chicken was dry and burnt and honestly not much bigger. We stopped complaining, and haven't been back to Nandos again. Left a bad taste in my mouth....
 
fruitbat said:
Couple of months ago got a full chicken from Rosmead store in CT, got home and it wasn't even big enough to feed 1 person. We were horrified. They replaced it the next day, only to find that chicken was dry and burnt and honestly not much bigger. We stopped complaining, and haven't been back to Nandos again. Left a bad taste in my mouth....
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I had similar experiences at the Sea Point branch. I do, however, love their sauces and will be trying the fish recipe tonight.
 
fruitbat said:
Couple of months ago got a full chicken from Rosmead store in CT, got home and it wasn't even big enough to feed 1 person. We were horrified. They replaced it the next day, only to find that chicken was dry and burnt and honestly not much bigger. We stopped complaining, and haven't been back to Nandos again. Left a bad taste in my mouth....
Click to expand...

I don't think Nandos sells chicken, more like big street pigeons.
 
ponder said:
I don't think Nandos sells chicken, more like big street pigeons.
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That’s exactly why i don’t buy nando’s anymore, i have yet to come across a chicken take away with more expensive chicken and smaller chickens, its honestly just not worth it any more.
Im not crazy about KFC, but all least its decent size pièces and almost half the price.
 
I just decided not to go with that recipe; didn't sound all that nice to me. Too saucy maybe.

Datura, let us know how it came out.
 
Pooky said:
On that note, does anyone know how to make chicken like Nando's?

They parcook the chicken.... I assume you marinade in their sauce, then parcook in oven, then flame grill?
Click to expand...

I was told by a Nandos griller that the breasts sit in an artery clogging marinade overnight but those were the good ole days when they used proper chickens, not baby cornish hens soaking in Larks Piss.

Their extra hot chicken livers still the best hangover cure around? I haven't had an industrial strength hangover in quite a while.
 
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samr1wp said:
nandos livers :love:

nothing beats it ...nothing
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I agreez...

Although it seems only the franchises in ZA knows how to make it - had it in Auckland and Bahrain, but it was either too dry or they threw the sauce on after cooking - just not the same...
 
I have been very disappointed with Nandos. Usually they had great take aways, but my last few meals were crap. As everyone says, small portions and very dry.
 
Pooky said:
This place: http://www.beiraalta.co.za/ makes the best chicken livers I have ever eaten.
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Lol that place is getting way to famous. It's always chock 'n block full. You must also try their chicken & prawn combo and ask for extra sauce & rolls. Sadly the chicken got a bit smaller. As the crow flies I probably live about 1km from them.

Just this morning sitting in the surf the one guy raved about his chow he had last night, it's the only local restaurant he frequents.
 
chris2.0 said:
I agreez...

Although it seems only the franchises in ZA knows how to make it - had it in Auckland and Bahrain, but it was either too dry or they threw the sauce on after cooking - just not the same...
Click to expand...

/*Threadosaur

You're lucky ... at least they have it. Try find chicken livers at a Nandos in Melbourne ... they look at you funny!
 
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