Lemon Chicken
For the chicken, mix together the chicken stock, lemon zest and juice, sherry and garlic clove in a large casserole. Bring to the boil, then reduce the heat until the mixture is just simmering.
Add the chicken breasts and cover the casserole with a lid. Cook for 20-25 minutes, or until cooked through. Set aside to cool slightly.
For the lemon sauce, bring the chicken stock, sugar and lemon zest and juice to the boil in a pan, then continue to cook for 4-5 minutes.
Whisk in the cornflour paste until the mixture is smooth. Season, to taste, with salt and freshly ground black pepper.
Heat the butter in a frying pan over a medium heat. Add the cooled chicken breasts and fry for 2-3 minutes on each side, or until golden-brown on both sides.
To serve, place one chicken breast onto each of four serving plates. Pour over the lemon sauce. Spoon a portion of egg-fried rice alongside. Sprinkle over a little spring onion.
Lemon Chicken
For the chicken, mix together the chicken stock, lemon zest and juice, sherry and garlic clove in a large casserole. Bring to the boil, then reduce the heat until the mixture is just simmering.
Add the chicken breasts and cover the casserole with a lid. Cook for 20-25 minutes, or until cooked through. Set aside to cool slightly.
For the lemon sauce, bring the chicken stock, sugar and lemon zest and juice to the boil in a pan, then continue to cook for 4-5 minutes.
Whisk in the cornflour paste until the mixture is smooth. Season, to taste, with salt and freshly ground black pepper.
Heat the butter in a frying pan over a medium heat. Add the cooled chicken breasts and fry for 2-3 minutes on each side, or until golden-brown on both sides.
To serve, place one chicken breast onto each of four serving plates. Pour over the lemon sauce. Spoon a portion of egg-fried rice alongside. Sprinkle over a little spring onion.
Classic Chocolate Chip Cookies
Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the butter and sugars in a large bowl until light and fluffy (about 2–3 minutes).
Add eggs and vanilla, beating until well combined.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually mix dry ingredients into the wet ingredients until just combined.
Fold in chocolate chips (and nuts, if using).
Scoop dough by tablespoonfuls onto the baking sheet, spacing about 2 inches apart.
Bake for 10–12 minutes, or until edges are golden and centers look slightly underdone.
Cool on the sheet for 2 minutes, then transfer to a wire rack.
Nandos Chicken
Instructions:
Make the marinade:
Blend all marinade ingredients in a food processor until smooth.
Taste and adjust seasoning/spice level if needed.
Prepare the chicken:
If using a whole chicken, butterfly it by removing the backbone and flattening it. You can also use pieces.
Score the meat slightly to help the marinade penetrate.
Marinate:
Rub the marinade all over the chicken, including under the skin if possible.
Cover and marinate in the fridge for at least 4 hours, ideally overnight.
Cook:
Grill method (best): Preheat a grill or BBQ to medium-high. Grill chicken skin-side down first for 5–7 mins, then flip and grill for another 20–30 mins, turning occasionally until cooked through and slightly charred.
Oven method: Preheat to 400°F (200°C). Roast the chicken on a wire rack or baking sheet for 35–45 mins (depending on size), then broil for 3–5 mins to char the skin.
Internal temp should reach 165°F (75°C) in the thickest part.
Serve:
Rest the chicken for 5 minutes before cutting.
Serve with fries, coleslaw, corn on the cob, or spicy rice—just like Nando's!