My flatmates can attest to the fact that when I first discovered this recipe I took it … a bit too far. I went through more than half a bottle of paprika every day for at least a week. Some would say that I have a problem. I would reply that paprika is a solution.
Serves 2
Ingredients
- 1/4 Cup Paprika
- 2 Tablespoons Hot Chili Powder
- 4 Cloves Garlic
- 1 1/2 Teaspoons Salt
- Thumb of ginger
- 4 Chicken Thighs
- 1/2 Cup Chicken Stock
Get Ready
- Baking Tray or Casserole Dish
- Blender
- 2 Ziplock Bags
- Knife
- Tongs
Method
- Chop the garlic clove and ginger then chuck it in blender with the paprika, chilli powder, garlic and salt. Give that a short blitz and you’ll have a little thing I like to call angel dust.
- Mix the angel dust with the stock. Cut a few slits in the chicken and rub in the marinade. Toss the chicken and marinade in the ziplock bags and leave that to marinate in your fridge for at least an hour.
- Preheat the oven to 220°C/425°F.
- Place chicken onto the baking tray or casserole dish [Please don’t discard the marinade. It has so much potential. You can use it later for preparing any meat you like]. Cook for about 45 minutes, turning the pieces over halfway through with the tongs.
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