Nandos style lunch

When is a Sunday lunch not a Sunday lunch? When it's a nandos style chicken and sides.

Sometimes a Sundays dinner is just a bit too much of a chore so I tried this instead. You could easily do this with a whole roast chicken by spatchcocking it but for two of us I opted for a couple of boneless, skinless chicken breasts. I served it with corn on the cob, green salad and jalapeño coleslaw (I didn't make the coleslaw but imagine it wouldn't be too hard to do a healthier version using natural yoghurt and puréed chilli paste instead of mayo).

Chicken:
2 chicken breasts in a food bag
1tsp olive oil

For the dry rub:
1 chicken oxo cube
2tsp chilli powder
3tsp smoked paprika
2tsp ground cumin
1tsp ground black pepper

Sides:
4 mini corn on the cobs
Green salad
Jalapeño coleslaw

1. Open the top corner of the food bag so the air can escape. Using a rolling pin etc, bash the chicken in the bag until it's flattened out. The thinner it is the faster it will cook and the greater the surface area to soak up the rub and have contact with the pan to go crispy.
2. Put the corn in a pan of boiling waster. Bring to the boil again and boil for 10 minutes until tender.
3. In the meantime preheat the frying pan on a low heat
4. Mix the spices in a bowl along with the oxo cube crumbled up.
5. Pour the spices into the bag and scrunch around until the chicken is totally coated.
6. Add the oil to the pan and add each piece of chicken carefully ensuring it's fully opened out.
7. Fry on a medium heat turning occasionally until the chicken has a dark spice crust but is cooked and tender inside.
8. Drain the corn and serve with the chicken and the other sides.