Nandos chicken thigh&drumsticks with mash&Savoy Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Chicken Thigh, 3 thigh, bone and skin removedChicken Drumstick, 3 drumstick, bone and skin removed *Sauce - Nandos Peri Peri Hot marinade sauce, 4 tbsp Cabbage, savoy, fresh, 100 grams Parsnips, 4 parsnip (9" long) Onions, raw, 1 medium (2-1/2" dia) *Potato, raw, 4 medium (2-1/4" to 3-1/4" dia.) Butter, salted, 100 grams White Wine, 100 mLSalt, 1 dash Olive Oil, 3 tbsp
1)Start by removing the skin from the chicken thigh and drumsticks. Marinade the chicken in the Nandos peri-peri marinade sauce and set aside.
2) Peel the potato and cook in boiling water for 10-20min to make the mash. forget niet to cover the pan with a lid to make the potato cook quicker. When the potato are cooked, mash then in a bowl, you can add some milk and a bit of butter instead of water to make your mash better taste. Season to taste with salt.
3) Preheat the oven for 10min on 250c. Cut the Parsnip lenght wise in halve and the halve again in width,so u have 4 pieces per parsnip. Put the parsnip in a roasting tin, dont forget to oli the tin before using it. sizzle some oil and salt over them and bake them for 20min untill soft and brown.
4) Chop the onion and the Savoy Cabbage and fry with some butter untill it caramelised and krispy. add the wine and season with salt to taste.
5) Remove the chicken from the marinade and fry in a frying pan with a bite of oil and some water and cover voor 10min or untillit cooked to you liking.
serve and Enjoy....!!!!
Serving Size: Serves 2 people
Number of Servings: 1
Recipe submitted by SparkPeople user NANA1984X.
2) Peel the potato and cook in boiling water for 10-20min to make the mash. forget niet to cover the pan with a lid to make the potato cook quicker. When the potato are cooked, mash then in a bowl, you can add some milk and a bit of butter instead of water to make your mash better taste. Season to taste with salt.
3) Preheat the oven for 10min on 250c. Cut the Parsnip lenght wise in halve and the halve again in width,so u have 4 pieces per parsnip. Put the parsnip in a roasting tin, dont forget to oli the tin before using it. sizzle some oil and salt over them and bake them for 20min untill soft and brown.
4) Chop the onion and the Savoy Cabbage and fry with some butter untill it caramelised and krispy. add the wine and season with salt to taste.
5) Remove the chicken from the marinade and fry in a frying pan with a bite of oil and some water and cover voor 10min or untillit cooked to you liking.
serve and Enjoy....!!!!
Serving Size: Serves 2 people
Number of Servings: 1
Recipe submitted by SparkPeople user NANA1984X.
Nutritional Info Amount Per Serving
- Calories: 2,841.9
- Total Fat: 142.6 g
- Cholesterol: 530.0 mg
- Sodium: 3,000.2 mg
- Total Carbs: 279.4 g
- Dietary Fiber: 47.3 g
- Protein: 109.3 g
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