Cauliflower & Chicken

Ukon' uGogo Chicken

Serves2-4
Prep Time30 mins
Cook Time1 hour

Ingredients

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For The Cauliflower And Chicken

  • 1 Nando's Smokey Churrasco Bag & Bake
  • 1 Nando's Paprika Citrino Bag & Bake
  • 1 whole cauliflower head
  • 4 chicken thighs
  • 1 garlic clove, crushed
  • 1/4 cup olive oil
  • salt and pepper to taste
  • Nando's Hot PERi-PERi Sauce

For The Sauce

  • 2 red peppers, left whole
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tbsp smoked paprika
  • 3/4 cup lemon juice
  • 1 tbsp brown sugar
  • 2 tbsp Nando's Hot PERi-PERi Sauce
  • salt and pepper to taste
  • handful of fresh parsley or thyme, chopped

For Smoking

  • Impepho / Sage

Cooking instructions

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  1. 1

    Preheat the oven to 180°C.

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  2. 2

    Roast the peppers in the oven until the skins are blackened.

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  3. 3

    Remove the peppers from the oven, place them in a bowl, cover with clingwrap, and allow to cool for 10 minutes.

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  4. 4

    Ensure that the oven is still set to 180°C.

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  5. 5

    Place the whole cauliflower in a baking bag, add the Paprika Citrino seasoning to taste, bake for 10 minutes, and remove from the oven.

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  6. 6

    Use the oven as a smoker by placing the impepho on an oven tray and lighting it. Once it starts to smoke, place the tray on the bottom rack of the oven.

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  7. 7

    Tear open both baking bags, place them on the top rack of the oven, close the oven, and allow the cauliflower and chicken to smoke for 5–10 minutes.

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  8. 8

    Peel the cooled skins off the peppers (optional), blend the peppers, and set aside.

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  9. 9

    Heat the oil, add the garlic and paprika, and cook on medium heat for 2 minutes.

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  10. 10

    Add the blended peppers and Nando's PERi-PERi Hot sauce, then cook for 5 minutes, stirring continuously to prevent sticking and burning.

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  11. 11

    Add the lemon juice and brown sugar, cook for a further 2 minutes, then season with salt and pepper.

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  12. 12

    To serve, slice the cauliflower into steaks or leave it whole, place it on a platter with the chicken thighs, pour over the sauce, and top with chopped herbs.