My love for Nandos will probably stay the same after my last visit.
I met D for dinner, cause we haven’t seen each other since January. : ( But I’m so glad we made time to chat and eat. Not only did I hear the latest gossip from him, but I have developed a new love for this Nandos location.
I just love the decor. It’s so full of colour and vibrant.
The menu is about the same as the other location I’ve been to.
I had a quarter chicken with breast and large sides of peri peri fries. TRUST me they are amazing! And a side order of salad because I’m trying to have my daily vegetables. I was surprised on how moist the chicken breast was. Even D wished he had ordered chicken breast.
Thing is, Nandos isn’t expensive (in my opinion) at all. For this meal, I ate and was full for under $20. But I gave some tip before I left. So it came to about $22~
The restaurant is fairly big, considering it’s located at the heart of Toronto. There was so many other cool things about the restaurant that I wanted to snap. Unlimited free refills of soda (there’s a pop machine that dispenses your choice of drink). Beside that, there’s a mini sink for hand washing, a shelf of sauces and utensils.
I will definitely bring M to eat here, before she heads back for school.
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Last blog post, I wrote about roast chicken and Summer ingredients. This blog post will be somewhat similar because I used the same techniques.
Cooking a meal or in my case, dinner, doesn’t have to be fancy. And let’s be honest, on a weekday when everyone’s at work, most people don’t even want to think about what to cook/ eat because of the stress and or workload they’ve had that day. Probably, no one will find a recipe and follow every exact and precise ingredient and or measurements. I’ve found that trial and error works best when deciding what to have for dinner.
My parents tend to stock up the freezer with meats and poultries. And I’ve been trying to clean it out. I decided the night before to have the chicken defrosting in the fridge. The next day, I wasn’t going through recipe books or searching online for chicken recipes, but looking in the fridge and pantry of what ingredients would taste good with chicken.
I had nine chicken thighs to play around with. I split the chicken in 4 and 5, so I could make marinate the chicken using different ingredients. With my thinking cap on, I was quite random at first. I reused my lemon-salt and pepper recipe because I know that my family likes it and it’s easy to make. I was skeptical about using thyme as a main element in the next marinade. Since my brother had bought a mini thyme plant, I cut some branches, took the leaves off and mixed it with the remaining chicken. Thinking I was done, I put the two chicken with marinades in the fridge. I glanced in the fridge and I was looking at orange juice. It hit me that I could use orange juice with the chicken-thyme. I poured a bit of juice as well with adding a a hint of orange zest before packing it away in the fridge. Then I found fresh parlsey in the fridge and cut some up to add to the lemon chicken.
To cook, I just threw them on the grill, until cooked.
1. My lemon-salt and pepper recipe can be found here.
2. Marinate chicken using thyme (fresh or dried), orange juice (fresh or bottled) and orange zest. There are no measurements.
I hope you enjoyed this blog post.
E N J O Y ! : )
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There are many good things that come along with Summer (depending where you are located in the world). For me, when I think of Summer, I think of hot warms, ice cold beverages and citrus fruits. That absolutely does not exclude limes and lemons. This recipe is really simple and uses less than 10 ingredients.
Ingredients you will need
– 1 lime
– 1 lemon
– chicken (whole, breasts, drumsticks, thighs, doesn’t matter)
– salt and pepper to taste
One lime and a lemon is all that’s required. Apart from the chicken that will be roasted. Zest both fruits, avoiding the whites under the skin.
In the same container as the zest, squeeze the juices from the lemon and lime. Don’t worry if the seeds drop into the container.
Rinse the chicken you plan to use for this dish (growing up, I would watch my mom rinse the beef, chicken, pork, etc. before seasoning/ marinating it; I don’t know if there is a purpose for rinsing besides getting rid of the blood (clot) that remains inside the meat or poultry.
Marinate the mixture of juice and zest with the chicken. I tend to place the lemon and lime under the chicken skin. But if choose not to use a whole chicken, leaving the lemon and lime while it marinates in the fridge is optional. I think sticking the lemon and lime under the skin adds more citrus flavour to the chicken, as I don’t eat the chicken skin after it’s cooked (even though it’s super crispy). Before roasting, salt and pepper the chicken.
Because the weather was so nice, I used a barbeque to roast the chicken. If you don’t have a barbeque to roast the chicken, you can use an oven, preferably with a roasting rack. So the heat is evenly distributed among the chicken. Cook depending on the size and type of chicken parts.
I hope you enjoyed this simple recipe. Please feel free to leave comments and or questions. I’d be happy to reply.
E N J O Y ! : )