To be honest, I don't know. It's just doesn't seem right. I'm very much of the opinion that it'd be good to reheat (properly!) to kill off anything. I guess one argument is that as you cook it once then freeze it, it goes through the 'danger temperatures' for growing bacteria.. but then again it would from re-heating it again anyway. I'm probably just paranoid.
Cooking nando's chicken at home!?
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There's nothing to kill off. You've already cooked it. If your concerns were true, you couldn't eat cold chicken sammiches.
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It's perfectly fine though it's generally a good idea to cool/freeze it as quickly as possible after cooking - both from a safety perspective as well as preserving the quality of the meat.
and iceland wouldn't sell ready cooked chicken labelled as defrost and eat
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Now *that* I'd be a bit more dubious of 
Man of Honour
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Yeah...but with raw chicken you don't eat the packaging and you cook it yourself in conditions you are fully in control of. You then also keep it frozen in conditions you are in control of, rather than being at the mercy of some customer that left it out of the freezer for half a day until a member of staff chucked it back in to be re-frozen.
but you do touch the packaging at a time when cleaning your hands is not really possible.
then you walk around the shop touching loads of other stuff spreading it around the store.
you might then have to lick your finger in order to open a shopping bag
then you walk around the shop touching loads of other stuff spreading it around the store.
you might then have to lick your finger in order to open a shopping bag
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I'm kind of lost. Are you purposefully misunderstanding, arknor?
Not true. I haven't got time to find links now but bacteria can form when the meat is in the right temperature range for it to grow. Probably somewhere around room temperature. That's why you try to cool stuff quickly, it passes through the danger temperatures quicker.
Well of course, but then I'm assuming you're taking care of your food properly, and not leaving it on the stove to crust up before putting it in the fridge.
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Peri peri (piri piri, or whatever) originates from Mozambique, in terms of both teh sauce and the language of the word. The plant is native to several African countries. The chicken restaurant itself that served the meal originated as a Portuguese takeaway in South Africa, which was then purchased by two guys (one Saffie, one Portuguese) and turned into Nandos.
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My reading up on it disagrees with that but heyho. I'm not an expert 
Soldato
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My reading up on it disagrees with that but heyho. I'm not an expert
I only checked their SA website and some background resources:
http://www.nandos.co.za/about-us
they do two types, one is a marinade which goes on some time before cooking, and the other is a sauce to add after cooking,
next time get the nandos dry rub and add some of that before cooking/freezing the chicken for best results imo
sauce..
marinade..
dry rub, best one to use imo...
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When I can't be bothered waiting for Sous Vide, I always oven cook chicken breast. A few minutes skin-side down in a frying pan on high, then chuck it in the oven (pre-heated to about 160/170) and take it out in ten minutes or so once it hits 60C internal. Great every time.
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Pan roasted chicken is indeed awesome. I do similar to uv though I use the oven in grill mode. Pre-heat the cast iron pan to screaming hot then place the breasts skin-up and put under the grill. 5-8 minutes and you're done.