Fooding

Bhagar Garnish

This recipe is one of my all-time favorites. I make it any time I want a simple roast chicken dinner with the least amount of hassle. It is weeknight friendly and one of the simplest “dump and pour” meals! I first tried this life-changing dish when I visited my aunt in London. There was this restaurant there called Nando’s. Shortly after my trip, I found out that Nando’s is also located in Chicago, Illinois! Therefore I was making many trips up north to the Windy City, mainly for their chicken. This specific dish is originally Portuguese specifically because of the inclusion of African Bird’s Eye Chilies. What you’ll need to get started with this recipe is: 1 large red onion 1 large bell pepper 6 cloves garlic (handful, really because I love garlic) 8 Bird’s Eye Chili’s (OR Fresno chili’s with seeds removed – if you like it less spicy) 1 + 1/2 tsp oregano 1 tbsp paprika 1/4 cup Red Wine Vinegar (may also sub with regular white vinegar but I would put less than 1/4) Juice and Zest of 2 lemons (may use 1 for less lemon-y taste) 1 tsp sugar 1 tsp salt 1 + 1/2 tsp black pepper 1/4 cup olive oil or 4 tbsp’s