Peri mac and cheese with crispy chicken tenders

Method

1. 1

   Slice the chicken fillets into strips. Place panko breadcrumbs into a bowl with 3 tsp of the peri rub and mix, whisk egg in another separate bowl and place the flour into another bowl

2. 2

   Dip each chicken strip into the flour mixture and fully cover, then into the egg then into the panko fully covering each strip

3. 3

   Place the strips into the air fryer for 15 minutes on 180°c, turning halfway with a few sprays of oil to make sure they are crispy (you can also do these in the oven)

4. 4

   Boil the macaroni in a pan, drain and set aside

5. 5

   Melt the butter in a pan, add the flour and stir until it forms a paste, add the milk gradually and keep stirring until smooth, add 2 tsp of the peri rub and a tbsp of nandos marinade (or you can use Nando’s sauce too!)

6. 6

   Add in the grated cheese and stir until melted and smooth

7. 7

   Now add the cooked pasta, stir together and then place into individual oven proof dishes, sprinkle a few panko breadcrumbs on top and a sprinkle of the peri rub and place into the oven on 180°c for around 5/10 minutes until bubbling and browning slightly

8. 8

   Meanwhile boil the tenderstem broccoli for 5 minutes, drain and serve with a pinch of cracked salt

9. 9

   Serve the chicken strips with the broccoli and mac and cheese & enjoy!