Des family kitchen

Happy weekend beautiful people; current mood @ Des family kitchen Another yummy homemade Hot Peri-Peri grilled chicken from #desfamilykitchen. Peri Peri Chicken (Nando’s Copycat)... This easy version of Nando’s Peri Peri Chicken can be on your table in well under an hour. Serve with steamed vegetables for a feast that looks fancy, but is actually really easy peasy promise I won’t tell! (Serves 10-15, depending on appetite.) Ingredients Peri Peri Chicken extra hot 2 tablespoons olive oil 2 teaspoons chilli flakes (or to taste) 4 cloves garlic crushed or grated 2 teaspoons of dry red pepper 2 teaspoons maggi (chicken bouillon powder) teaspoon salt (or to taste) Black pepper to taste Whole chicken (or thighs or a mixture) I small onions sliced Marinate the chicken for 1 hour in the fridge or up to 24 hours if you have the time. Preheat your oven to 220C / 200C / 425F. And grill for 40 to 50 minutes as prepared. Than served as prepared hot or cold.

Happy weekend beautiful people; current mood Des family kitchen Another yummy homemade Hot Peri-Peri grilled chicken from #desfamilykitchen. Peri Peri Chicken (Nando’s Copycat)... This easy version of Nando’s Peri Peri Chicken can be on your table in well under an hour. Serve with steamed vegetables for a feast that looks fancy, but is actually really easy peasy promise I won’t tell! (Serves 10-15, depending on appetite.) Ingredients Peri Peri Chicken extra hot 2 tablespoons olive oil 2 teaspoons chilli flakes (or to taste) 4 cloves garlic crushed or grated 2 teaspoons of dry red pepper 2 teaspoons maggi (chicken bouillon powder) teaspoon salt (or to taste) Black pepper to taste Whole chicken (or thighs or a mixture) I small onions sliced Marinate the chicken for 1 hour in the fridge or up to 24 hours if you have the time. Preheat your oven to 220C / 200C / 425F. And grill for 40 to 50 minutes as prepared. Than served as prepared hot or cold.

Delicious grilled full chicken by #deschef Love Grilled Chicken? Try These Recipes! Prepare your grill:... Arrange your grill so that one side is for high direct heat, and the other side is cooler. Alternatively, you can use a grill pan, set over medium-high heat. Coat chicken with olive oil, pepper, curry, thyme, maggi or chicken bouillon powder & more seasoning as prepared. Grill the full chicken: Brush some olive oil on the grill grates. Place chicken on the hot side of the grill (or on the grill pan). Let the chicken grill, undisturbed, until the pieces start getting some grill marks (you can lift up one to check). When the chicken pieces have browned on one side, turn them over, and move them to the cooler side of the grill. Cover, and let them finish cooking. Remove chicken from grill when the internal temperature of the chicken reaches 155F. Let the chicken rest: Let it rest 5 to 10 minutes before cutting and serving or as prepared.

Another of our yummy delicious Banga Soup on the beat. Enjoy your weekend beautiful people of God. Nigeria traditional soup Banga Soup. I have used the canned palm nut concentrate in this recipe. This makes the process of making banga soup a little easier and faster than the traditional method which requires making the palm nut extract yourself. ... You can boil your meat for more or less than 30 minutes, depending on the meat type you use. Tougher meat cut will cook longer while softer meat cut will cook shorter. Ingredients 1.5 lb Beef or any other meat of choice 1 large onion divided into 2 half chopped and half blended with the peppers 1 tsp Pepper substitute with cayenne pepper 2 tsp Seasoning powder or Bouillon cubes divided into two 1 Can Palm-nut Extract 1 Tablespoon Banga Spice a blended mixture of Irugeje and ataiko 1-2 Tablespoons Crushed Obeletientien leaves or Dried bitter leaves. 1 Oburunbebe stick 2 Medium Dried Fish soaked in hot water and deboned 4 to 6 Cups Water/stock 1 tbsp ground crayfish Salt to taste Instructions Rinse the meat, add the diced onions, Cameroon pepper, seasoning powder, and salt. Stir and leave to cook till the meat becomes tender. Add the stockfish and cook for another 10 minutes. Remove from the meat, stockfish, and meat sock from the pot and set aside. Pour the palm nut concentrate inside the same pot. Dilute with some water and leftover meat stock from the boiled meat. Cover and leave to cook until the oil begins to float on top of the soup. Meanwhile, blend the scotch bonnet pepper and the remaining half onion and add to the palm nut. Add the Banga spice, smoked fish, meat, seasoning powder, salt, crayfish, and Banga stick. Cover and leave to cook for another 10 minutes. Stir in and bitter leaves. Leave to simmer till thickened to your taste. Serve hot with starch, pounded yam, semolina, garri or fufu #yummylicioussoup #yummyfood #yummysoup #deschef