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How to make your own piri piri chicken

If you’re in the mood for Nando’s, then you might be out of cluck! Disappointed diners were left in disarray yesterday, as the chicken chain closed restaurants and cancelled delivery options due to staff shortages caused by the ‘pingdemic’, and suppliers who have been ‘struggling to keep up with demand’. Thankfully Phil Vickery is on hand to show us how to make our own piri piri feast, which promises to rival your favourite dish on the menu.

Phil's piri piri chicken

Serves 4


8 spring onions, roughly chopped

4 cloves garlic, peeled and roughly chopped

2 tsp ground coriander

2 tbsp malt or any vinegar

2 level tbsp dark brown sugar

1 tbsp smoked paprika

6-8 tbsp Sriracha or any mild chilli sauce

juice 1 large lemon

6-8 tbsp olive oil



1 medium chicken, cut into 4 quarters


1. Place all the ingredients into a liquidiser and blitz to a fine paste, you may need a little more oil to get a nice consistency.

2. Place the quarters into a baking dish and cover well with half the marinade all over the chicken.

3. Cover with plastic film and chill for a couple of hours, best if you can leave overnight.

4. Preheat the oven to 200 C gas 6.

5. Heat an ovenproof pan and add a little oil. Add the chicken skin side down and gently sauté over a low heat for 10 to 15 minutes, then turn over.

6. Pop the pan into the pre heated oven and cook for 15 minutes or until cooked through.

7. Leave to rest covered with foil for at least 20 minutes in a warm place.

8. Serve with the rest of the sauce, braised rice and macho peas.

Phil's spicy rice

Serves 4


3 tbsp olive oil

1 small onion, very finely chopped

1/2 yellow & red pepper, diced

½ tsp smoked paprika

1 tsp turmeric

200g long grain rice

400ml roughly boiling water (or double the volume of water to rice)

2 chicken stock cubes, crushed


Pepper, lots

2 tbsp cold cubed salted butter


1. Preheat the oven to 200C, gas 6.

2. Heat the oil in an ovenproof dish, add the onion and turmeric & paprika and cook for 2 minutes.

3. Add the rice and coat well in the oil and, onions and red and yellow peppers

4. Add the boiling water, sprinkle in the stock cubes and stir then bring back to the boil.

5. Put the lid on and put in the oven for 14 minutes.

6. Once cooked, stir well and add the butter, re-season and leave covered for 5 minutes before serving.

Macho peas

Serves 4


500g frozen petit pois peas, cooked and warm

50g butter

1 tbsp Sriracha sauce

2 tbsp fresh mint, chopped

2 tbsp fresh parsley, chopped



1. Break half the warm peas up with a fork or potato masher.

2. Add the butter, Sriracha and salt and place back in the pan and cook for 2 minutes.

3. Add the herbs and serve.

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