About the Recipe
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5 tblsp Canola Oil
½ onion, peeled and finely chopped
1 red pepper, stem and seeds removed, roughly chopped
8 cloves of garlic, peeled but left whole
4 green or red chillies, roughly chopped
2 tbsp sweet smoked paprika
1 tbsp cayenne pepper
1 tbsp chilli flakes
Salt and pepper
3 tbsp lemon juice
75ml white wine vinegar
1.5kg Ololo Farm chicken thighs, bone in and skin on
Lime wedges to serve
4 large potatoes, sliced into chips
Heat the oil in a saucepan over a medium heat, and add onion and pepper. Fry until onion is soft, then add garlic and chillies. Fry for a further minute then add 1 tbsp paprika, cayenne pepper, chilli flakes and 1 tsp freshly ground pepper and season with salt. Add the lemon juice and vinegar and simmer for approx. 5 minutes. Leave to cool slightly, and then blend until very smooth. Place the marinate in the fridge for 30 minutes. When ready to prepare your chicken, season the thighs generously with salt and pepper, and the remaining 1 tbsp of paprika, and then pour over the marinade. Stir it all up so that the chicken is nicely coated and then marinate in the fridge for 3 hours.
When ready to cook, heat the oven to it’s highest heat maximum. Remove as much of the marinade as you can, (reserve) and place the chicken thighs on a roasting tray. Cook for 40 mins – 1 hour until chicken is crisp and cooked through.
About half way through, place your potatoes in a baking tray with a good few lugs of oil, and roast at the same time. Meanwhile, pour the rest of the marinade into a saucepan and bring to a rolling simmer for at least 5 minutes.
Serve the chicken with the chips, wedges of lime and the marinade as a sauce on the side.