Description
A lovely, spicy and tangy chicken. I prefer bone-in, skin-on chicken for this recipe. If you are on a diet and using boneless and skinless chicken breasts, this might be OK but I find it dries out a bit. Plus, skin-on and bone-in gives it more flavour.
Ingredients
- 2 Tablespoons Tomato Paste
- 2 teaspoons Chili Flakes
- 1 teaspoon Smoked Paprika
- ½ teaspoons Cumin
- 2 teaspoons Red Wine Vinegar
- 1 teaspoon Oil
- 1 teaspoon Fresh Lemon Juice (or More, To Taste)
- 500 kilograms Bone-in, Skin-on Chicken Pieces (thigh Or Drumstick Preferred)
Preparation
Note the recipe also requires a minimum of 2 hours marinating time.
In a small bowl combine all ingredients except the chicken then pour it over the chicken in an oven proof dish. Refrigerate and allow it to marinate for a few hours. As with marinating, longer is better (overnight is good) but a couple of hours is also fine and dandy.
Preheat oven to 200 C. Then just bake at 200 C for about 40 minutes.
This is super yum and very spicy and tangy. Serve with some baked potatoes and/or a nice green veg. My food photography leaves a bit to be desired but I will get better!
