(Impepho-smoked cauliflower and chicken)

Prep time: 30 minutes

Cooking time: 1 hour

Serves: 2 – 4

INGREDIENTS

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
• ¼ cup olive oil
• Salt and pepper to taste
• Nando’s Hot PERi-PERi Sauce

For the sauce:

• 2 red peppers, left whole
• 2 T olive oil
• 1 garlic clove, crushed
• 1 T smoked paprika
• ¾ cup lemon juice
• 1 T brown sugar
• 2 T Nando’s Hot PERi-PERi Sauce
• Salt and pepper to taste
• Handful of fresh parsley or thyme, chopped 

METHOD

Cauliflower and chicken:

• Preheat the oven to 180 °C.
• Place the whole cauliflower in a baking bag, Parika Citrino seasoning to taste Bake for ten minutes. Remove from oven.
• Place the chicken in a baking bag, add the Smokey Churrasco seasoning to taste. Bake for 15 minutes. Remove from oven.
• Use your oven as a smoker. Place the impepho on an oven tray, light it and when it starts to smoke place the tray on the bottom rack of the oven. Tear open both baking bags and place on the top rack of the oven. Close the oven and allow to smoke for five to ten minutes.
• While the cauliflower and chicken are roasting and smoking, make the sauce

Sauce:

• Roast the peppers in the oven until the skins are blackened.
• Remove the peppers from the oven and place in a bowl, cover with cling wrap and allow to cool for ten minutes.
• Once cooled, peel the skins off (optional) and blend the peppers, then set aside.
• Heat the oil, then add the garlic and paprika, and cook for two minutes on medium heat. Add the blended peppers and Nando’sPERi-PERi Hot and cook for five minutes, stirring continuously to ensure that the sauce doesn't stick and burn.
• Add the lemon juice and brown sugar, cook for a further two minutes, then season with salt and pepper.
• To serve, slice the cauliflower into steaks or leave whole, then place on a platter with the chicken thighs. Pour the sauce over and top with chopped herbs