Nando's To Add Four New Dishes To Menu Including Sweet Potato Wedges And Churrasco Thigh Burgers | HuffPost Life

*Foodie Klaxon* Nando's Adds Four Fresh New Dishes To Menu

Natasha Hinde— The Huffington Post UK

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~~Knives and forks~~ Fingers at the ready. Nando's is to unleash four new dishes onto its menu- and we're expecting big things.

The restaurant chain, which inspired a song by Example and Ed Sheeran (remember the Nando's Skank?) and has been frequented by the likes of One Direction, Beyoncé and Kanye West, has revealed the new dishes which it will be adding to its menu as of Tuesday 31 March. It's the first big menu shake-up in five years.

Butterfly chicken who? Here are the new kids on the block...

Nandos says: "A sweet and smoky addition to Nando’s burger offering. Succulent, flame kissed, boneless thigh fillets served in a Portuguese roll, filled with our new crunchy Fino Coleslaw, cheddar cheese and tasty churrasco PERinaise."

Nandos says: "A delicious partner to any PERi-PERi dish, five roasted sweet potato wedges with creamy coriander, and a scrummy sesame and roasted seed dip."

Nandos says: "Introducing a shiny new salad for flavour fanatics. Sweet potato, avocado slices and a generous helping of feta cheese on a bed of crisp salad leaves."

Nandos says: "Nando’s crunchiest coleslaw ever has landed. Fresh spring greens, beetroot and carrot mixed in a lightly spiced yogurt dressing - in great company with any flame-grilled delight on the menu."

So, you've seen what they've got to offer. Now the only question is - are you gonna nan-go?

SEE ALSO:
Man's Nando's Tattoo Is Not Only Bad, But Fails To Score Him Free Meals
David Cameron Goes To Nando's, The Internet Reacts
Brit Awards 2015: Kanye West Prepares For His Performance At Nando's

8 Incredible Recipes for Chicken Thighs

The Throw-It-All-In-A-Pan-And-Done Dinner(01 of08)

Each of the ingredients in this dish pulls its weight, and then some -- which means you get tons of flavor out of a minimal shopping list. Lemon, olives and capers are pretty much all you need, along with a dash of olive oil. The citrus juice helps make the chicken tender and mingles with the meat's juices to create a delicious sauce.

Get the recipe: Chicken with Olives and Capers (credit:© Alexandra Grablewski)

A Sweet Counterpoint For A Savory Meat(02 of08)

Chicken with lentils and green apples may not be a standard combination, but this recipe shows just how well they go together, offering explosive taste and texture. A breadcrumb coating helps make boneless chicken thighs crispy; you can cook them on a grill or in the oven. Serve them with cooked lentils, and ladle a few spoonfuls of a sweet-tart dressing made from cubes of Granny Smith apple, vinegar, mustard and olive oil on top.

Get the recipe: BBQ Chicken Thighs with Lentils and Green Apple Vinaigrette (credit:Quentin Bacon)

An Asian Dish Where Every Bite Is Fabulous(03 of08)

Even if we make the most intensely delicious sauce for a stir-fry, somehow it doesn't fully permeate breast meat; the outside pieces will be coated and tasty, while inside pieces will be bland. Not so with dark meat; it seems to soak up the flavor so much better, with each piece having a deep chili-soy-garlic taste. This particular recipe also has a fantastic contrast of textures, from tender chicken to crunchy peanuts to celery that seems to fall somewhere in the perfect middle.

Get the recipe: Chicken Stir-Fry with Celery and Peanuts (credit:John Kernick)

A Way To Taste Summer Any Time Of Year(04 of08)

Homemade salsa usually relies on superfresh tomatoes, yet this one calls for other vegetables, which, happily, you can find year-round: cucumber, red bell pepper and avocado. Mix them with lime juice, cilantro and honey, and you've got a quick and tasty topper for cumin-and-lime-coated chicken thighs that cook under the broiler in a matter of minutes.

Get the recipe: Spicy Chicken Thighs with Cucumber-Avocado Salsa (credit:Dara Michalski)

A Recipe That Makes Brilliant Use Of All That Juicy Meat(05 of08)

Here's an example of a dish that would definitely not be as good if you used boneless, skinless breasts. It's a one-pot meal where an unexpected ingredient -- croutons -- soak up all of the flavor from the pan-roasted and baked chicken, and it's that dark and moist meat that creates some of the tastiest basting liquid. Along with lemon and vegetables, this is a perfect all-in-one meal.

Get the recipe: Lemon-Scented Chicken Thighs with Crispy Croutons and Carrots (credit:Sarah Remington)

A Foolproof Maneuver To Combat Dry Chicken Skewers(06 of08)

Meat on a stick runs the risk of being dried out and tough. Using boneless, skinless chicken-thigh chunks, though, pretty much guarantees that won't be a problem. This Thai-accented satay recipe would be great for entertaining, since you can cook it ahead of time (you can serve the skewers hot or at room temperature); it also lends a laid-back feel to a regular weeknight supper.

Get the recipe: Chicken Satay with Coconut-Lime Sauce and Jasmine Rice (credit:Andrew Purcell)

The Crispiest Nonfried Chicken You Can Make(07 of08)

Broiling skin-on, bone-in thighs 3 or 4 inches from the heat source is a fast, easy technique for achieving crackly skin without the need for a carby coating. This recipe has you make an herb-lemon-garlic mixture and slide a little under the skin of each piece, infusing the meat with flavor. The broiler's direct heat cooks food quickly, so the chicken only needs about 5 minutes per side to be fully cooked with a lovely golden edge.

Get the recipe: Crispy Herbed Chicken Thighs (credit:Lynn Andriani)

The Trick To Making Lightened-Up Comfort Food Tasty(08 of08)

Trying to make a healthy meatball you actually want to eat can be challenging, since leaner cuts of beef and turkey often turn out dry. Chicken thighs, though, will give moist, tender results. You can grind the meat yourself, using a food processor; just cut it into 2-inch chunks, place the meatballs on a baking sheet in a single layer, cover with plastic wrap and freeze for 30 minutes. Then, pulse the chicken in the machine (less is more) until you can form it into balls.

Get the recipe: Chicken Meatballs (credit:Con Poulos)

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