Nandos chicken thigh&drumsticks with mash&Savoy Cabbage

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Nandos chicken thigh&drumsticks with mash&Savoy Cabbage calories by ingredient

Number of Servings: 1


    Chicken Thigh, 3 thigh, bone and skin removed
    Chicken 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 mL
    Salt, 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.

TAGS:  Poultry |