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Ingredients

  • 4 Chicken fillets, each cut into 3
  • ½ Cup (125ml) Nando’s PERi-PERi sauce
  • 2 tsp Ground turmeric
  • 2 Tbsp Canola oil
  • 1 Cup (250ml) Plain yoghurt
  • 2 Tbsp Cumin seeds, lightly toasted
  • 4 Tortillas
  • 15g micro herbs
Watermelon and tomato salad
  • ½ Watermelon, cut into chunks
  • 200g Ripe tomatoes, quartered
  • 15g Fresh mint
  • 1 Lemon, squeezed
  • 2 Tbsp Extra virgin olive oil

Cooking Instructions

1 Mix together the ground turmeric and Nando’s PERi-PERi sauce and coat the chicken fillets in the mixture.
2 Heat oil over a medium heat and brown the chicken until cooked.
3 To make the salad, mix the watermelon, tomato and mint and dress with the freshly squeezed lemon juice and extra virgin olive oil.
4 Mix together the yogurt and toasted cumin seeds and set aside.
5 Toast the tortillas over a gas flame or in a dry pan over a high heat.
6 To assemble, place the toasted tortillas on a plate and top with the watermelon salad and chicken and spoon over the cumin yogurt. Garnish with micro herbs and serve.

This recipe uses:

Hot PERi-PERi sauce

Packed with flavour and just the right amount of heat, Hot PERi-PERi’s the perfect way to turn a meal into a tasty and fiery treat!
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