The Piri-Piri Obsession: Our simple (almost) original, flame-grilled Nando's Chicken Recipe

During our time in London, the prince of sun and I got completely passionate about Nando's. Our favourite is the medium spice version of the flame-grilled Piri-Piri chicken.

Luke was obviously admiring the chicken from
start till end :D

We were unable to forget the incredibly delicious taste and decided it was time to get our hands into business. First step: During this year's early September market in Porto Seguro, we bought the long wanted simple churrasqueira (portable for future beach barbecues!) and came up with our very own and simple

RECIPE FOR PIRI PIRI CHICKEN * NANDO'S CHICKEN
Ingredients:
- any chicken you prefer, could be breast, whole chicken, there goes your preference, ours was chicken breast with some bones

For the Piri-Piri sauce, you'll throw the following ingredients into the mixer:
- fresh chiles, depending on how hot you like it - or chili sauce
- 2 heads of garlic
- salt, pepper
- olive oil
- coriander (Brazilian coentro)
- bit of vinegar, bit of lime

Our new flame grill churrasqueira & the prince
of sun taking care of the Piri Piri Chicken

You should get a delicious, hot sauce - very fresh smelling, in our case with a tendecy to coriander which we both adore.

We then cut out the breast bone to get butterfly-shaped open-lying breast shape and massaged the sauce into the chicken. Best would be to actually leave it soaking up the sauce during the whole night or at least 3-4 hours to get the lovely taste right until the bones.

And then you just throw the whole lot onto your barbecue grill of choice (or skewer) and roast the chicken to your preferred bronzed tone, our preference is quite deep and dark.

We had our Piri-Piri chicken with Graviola juice, garlic rice and vinagrete (tomato salad with onions, vinegar, oil and coriander). Yum.....

Enjoy!

Eugenia - Jambo fruit also called Java Apple: My very first Eugenia jam

Early spring time in Brazil! August and September are the fruity seasons for Jambo fruits. It was late May (Brazilian autumn-ish) that the beautiful Eugenia tree had his pink sea of flowers (which are in fact edible as well, not very special in its taste, but very pretty to look at.) which in fact looked a bit like a vulcano spying pink lava.

And now the delicious, smooth fruits are ready for harvesting, all shining in bright, dark-deep delicious vulcano-red. My brother in law invited us to get as much as we could carry as the tree in his garden is carrying a whole lot of it and his family got kind of tired of eating them so most fruits are partly eaten by birds (who only did one little picky bite and went onto the next fruit, so --- a lot of waste in the fruit section).

So off we went to harvest the Eugenias (that's how people call this fruit around here, in some other regions in Brazil they are also called Jambo, the original tree/fruit name is Eugenia malaccensis). The prince of sun and his brother climbed onto the huge tree and started collecting the fruits while our niece, sister in law and the dogs were watching patiently for some fruits to fall down - which can be a bit dangerous, once an Eugenia fell directly into my sister in law's eyes and she ended up with bruises so... better stay alert and watch your head when you are under an Eugenia tree in August and September ;)

Arriving at home with about 4-5kg of Eugenia fruits, I washed the fruits and then we had quite a few of them, just as on the days before when we went to visit their family and took Luke to his doggy playmates. The ripe fruits have a deep red have a sweet, slightly sour taste (the ones that are not as ripe are a bit more sour), kind of apple-ish and the aroma is almost like roses, very different from what I have experienced in fruits until now. So, what's a woman to do when she has LOADS of fruits?