The tricky thing about deciding on a shared chicken platter in Nando’s is the degree of hotness to choose: the mango and lime, lemon and herb, medium Peri Peri, hot Peri Peri or the extra hot.
I first encountered Peri-Peri Chicken in Portugal and have been a fan ever since (Piri-Piri is to Portugal what curry is to the England). Nando’s specialty is “succulent, Portuguese, flame-grilled PERi-PERi chicken”, which has been marinated for at least 24 hours “in our unique Afro-Portuguese PERi-PERi sauce” before being flame-grilled. When I have ordered from the periphery of the menu it’s sometimes disappointing; so I generally stick to the Peri Peri Chicken, which always delivers. The medium Peri Peri is my usual choice.
Nando’s originated in South Africa (where the hot piri piri pepper is widely grown), and can now be found in over 30 countries. There are three Nando’s in Cardiff: in the Brewery Quarter, in St David’s and on Mermaid Quay in Cardiff Bay.
Last night as a family of four, on our way to the Scottish Ballet production of Alice at the WMC, we opted for the flavoursome lemon and herb marinaded chicken platter, to suit everyone’s tastes, with large chips and garlic bread as sides. We washed it down with Sagres (Portuguese beer), Savanna (South African cider) and some ‘bottomless’ soft drinks.
As usual with Nando's, the staff were helpful and efficient.
I may go for the extra hot Peri Peri Chicken next time. It's something that has to be done.