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1
In a large bowl (preferably with a lid) combine the chicken thighs, lemon zest and juice as well the Nando's Bushveld Braai PERi-PERi Sauce. Cover and refrigerate for 2 hours or overnight.
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2
Heat a large heavy based, ovensafe pan with a lid, over medium high heat, add the canola oil. Add the droȅwors and sauté until it begins to crisp and render its fat. Remove droȅwors from the pan and set aside.
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3
In the same pan with the droȅwors fat, place the marinated chicken thighs (set any leftover marinade aside for later) skin side down first and sear both sides until deep golden brown, then remove & set aside. At this point the chicken is not fully cooked.
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4
Next, brown the mushrooms in the rendered chicken fat and fond left in your pan.
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5
Add the onion, garlic, red pepper, thyme and any leftover marinade and sauté until the onions turn translucent and begin to colour.
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6
Add the short grain rice (rinsed in a sieve under cold running water, until the water runs clear) and sauté for one to two minutes to coat the rice in all the oils and flavours.
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7
Add the chicken stock and the Nando's Hot PERi-PERi Sauce and bring to a simmer.
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8
Add back the chicken thighs and droȅwors, cover the pan with the lid and plate into a 180℃ oven for 30 minutes.
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9
Remove the lid from the pan and cook for a further 10 - 15 minutes or until any excess moisture has evaporated.
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10
Season to taste with salt and pepper.
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11
Serve with lemon wedges and enjoy.