Chicken Pressing
Piri Piri Glaze, Lime, Spicy Rice Arancini (GF)
Drawing inspiration from Nando’s but keeping things balanced, this dish features tender chicken thighs slowly confit for 24 hours, pressed into a smooth terrine. Glazed with a mildly spiced piri piri using local Sheffield spices and finished with lime curd. Served with arancini filled with warming spiced rice—bringing the sides into the spotlight.
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