Spicy chicken thigh recipe from the inclusive world of Dame Fandango

meat and fish | spicy chicken thighs

Serves 2 with rice/potato wedges/salad

This is fantastically easy! It's also really tasty. You can use the chicken in a salad the next day if you have any leftover.

Wheat free, dairy free, nut free version...

Ingredients...

4 chicken thighs
2 finely chopped garlic cloves
3 tsp paprika
2 tsp cumin
1 dessert spoon oil
Juice of one lemon
1 inch (2½cm) of ginger chopped finely
Salt to taste

Method...

In a bowl, mix the garlic, oil, cumin, lemon juice, salt, paprika and ginger.
Marinade the thighs in the mixture for 1 hour (though this step can be left out if pushed for time).
Heat the oven to 150ºC.
Place the thighs in an oven proof dish.
Spoon over the remaining spicy mixture.
Cover the dish with foil and bake for 1 hour.
Take foil off and bake for further 15-20 minutes.

Maybe serve with...

These are gorgeous served with many things: salad, potato wedges, rice, bread. To balance out the spices, it's also gorgeous when served with the creamy dip.

For those able to eat wheat ...

Serve on a bed of cous cous (see mango peppers, or add in peppers/cucumber/spring onion) or use up extra meat in tortillas the next day.

For those able to eat dairy...

Serve with a dollop of crème fraiche.

If you have chicken leftover, see the fajita feast, quick chic salmon, sizzling stir-fried beef or mango and rice pepper boats .

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