Giving in to the urge to order a takeaway is fine every once in a while, especially when you don’t feel like cooking or have a sudden craving, but making it a habit can be unhealthy, especially for our wallets. Plus, many of us don’t necessarily live near our favourite restaurants, meaning ordering food isn’t always the easiest thing to do.
If you’re sticking to a budget or you’re simply craving food that you can’t get delivered directly to you, a fakeaway is an alternative way to enjoy restaurant-style meals from the comfort of your own home. While it might sound like a lot of work, there are plenty of simple recipes out there. If you’ve got an air fryer, you can even experiment with making KFC-style chicken in just 20 minutes, and M&S have a range of takeaway boxes available in various cuisines. A fakeaway can even be part of a healthy meal plan, especially as you can pay attention to what ingredients you’re using.
A popular restaurant chain loved by many Brits for its tasty peri-peri chicken, one chef has shared his recipe for a Nando’s-inspired chicken and rice dish that doubles up as an easy fakeaway. In the video posted on Instagram, Tyler Butt showed how he quickly whipped up the classic Nando’s-style plate using just one pot in less than an hour.
While the chef said you should “ideally leave this to marinate in the fridge overnight”, the recipe will still work if you don’t have time to do this, but it does require getting your hands on some of Nando’s Peri-Peri sauce.
You don’t need a grill for this recipe either, and simply pan-frying the chicken before placing it in the oven helps achieve a crispy and golden dish. One user commented on the video and said: “Looks the biz, delish Tyler. Your recipes are so good and so easy to follow, even I can master them!”.
Method
Set your oven to 180C fan. Marinate the chicken with olive oil, garlic peri-peri sauce, paprika, oregano, cumin, lemon juice, salt and pepper and leave this to sit while you wash the rice. Once the rice has been rinsed thoroughly, brown the chicken in an ovenproof pan or deep tray.
Set the chicken aside and add the onion and garlic for three minutes until fragrant. Stir in the paprika, then add the rice, peppers and broccoli. Pour in the chicken stock and nestle the chicken on top, skin-side up. Cover with a lid or foil and bake for 20 minutes until the rice is cooked.
Remove it from the oven and take the chicken out. Fluff the rice before adding the halloumi and placing the chicken back in the tray. Brush the chicken with lemon and herb peri-peri sauce and squeeze over the lemon juice. If the rice looks dry, add some water.
Set your oven to the grill setting and place the tray back in for five to 10 minutes until the chicken skin is crispy and the halloumi is golden. Plate up with lemon wedges and Greek yoghurt.