Portuguese Style Chicken Thighs

Ingrédients

• 6 chicken thighs (boneless or bone in)

• 2 tbsp smoked paprika

• Half tbsp ground cumin

• Half tbsp ground coriander (cilantro seeds)

• 1 tbsp oregano

• 1 tbsp onion flakes or powder

• 1 tbsp garlic powder

• 1 sprig of rosemary

• 3 sprigs of thyme or half tbsp dried

• 3 bay leaves

• Quarter tbsp of chili powder or Cayenne pepper

• 3 tbsp olive oil

• 1 lime (juice only)

• Salt and pepper

• 3 red bell peppers cut in larger long strips

Instructions

1. Cut the chicken thighs into three or four bites size pieces and place in a mixing bowl.

2. Add all the herbs and spices, salt & pepper, lemon juice and olive oil, mix well, cover with cling film and marinate in the fridge for three hours minimum. Ideally 24 hours. You can also add the bell peppers to the marinade or not.

3. Add the chicken to a baking dish along with the bell pepper strips. Mix well and bake for 30-40 min at 400F. Serve immediately.

Notes

You can leave the chicken thighs whole and cook them on the BBQ grill (that’s what I usually do). I also just cut the bell peppers in half with seeds and stem removed and cook them on the BBQ too. Roasted vegetables like asparagus, onion, zucchini, cauliflower, broccoli or portobello mushrooms go very well together. Chickpea salad in this cookbook also go well together.

You can add a glass of white wine in the marinade for even better flavour.