I finally got to visit the world famous Nando’s in Chicago. I had heard so much about this South African restaurant. I quickly ordered the chicken and it was amazing, I knew that I had to recreate it !! My recreation turned out so good, enjoy my recipe .
1-2 lbs of chicken
1 red bell pepper
1/2 cup of fresh oregano leaves
5 pierces of garlic cloves
Red Serrano peppers 3-5 (depending on your spice preference )
1 purple onion
Thumb size of ginger
1/2 cup of olive oil
5 pieces of green onion
Hand ful of parsley (garnishing )
2 Maggie cubes
3 bay leafs
Preheat oven to 500
Cut up red bell pepper and purple onion and begin to roast in oven for 10-15 minutes
Lower oven to 375
Begin to blend green onion, red bell pepper, oregano, ginger,garlic, red Serrano pepper,2 tbsps of paprika, bay leaf, and oil. Squeeze in the juice of 1 lemon. Set aside, make sure to leave out 1/2 cup of this sauce on the side * ( tip- you can add a dash of water to help blend)
Season chicken with Maggi, salt, garlic/ onion powder, and curry powder.
Dash some oil upon chicken.
Next begin to pour the peppered mixture upon chicken, mix well .
Depending on the type of bake ware you are using, I would recommend using a baking sheet with a cooking rack ( so the juices from the chicken will drop into the pan.) If you don’t have one it’s fine.
Place chicken in baking pan.
Begin to bake at 375 for 20 minutes. If there is a lot of water coming front the chicken at this point drain it into a bowl. Turn your chicken and continue to bake for another 20 minutes. Re-baste the chicken with the juices.
Next place oven on broiler mode, broil for 3 minutes for that crisp effect. (Make sure not to burn it )
Remove chicken from oven. Using the sauce that was put aside earlier from blending, rebaste chicken using a brush. Garnish with chopped parsley