METHODBlitz the marinade ingredients in a food processor. Season to taste and add more chilli if you prefer more heat.
Place the chicken thighs in a freezer bag and pour in the marinade, reserve a little of the marinade and set aside. Massage into the chicken, close the bag and allow to marinate in the fridge for at least an hour.
Preheat the oven to 220°C/200°C Fan/Gas mark 7. Put the chicken on a baking tray. Bake in the oven for 25-30 minutes. Decrease the heat of the oven to 200°C/180°C Fan/Gas mark 6 and cook for a further 15-20 minutes, until the chicken is cooked through.
Remove from the oven and allow to rest. Mix the reserved marinade with the melted butter, juice of 1 lemon and the chopped coriander. Brush the buttery mixture over the chicken and serve with the delicious buttery mashed potatoes, enjoy!
Serves: 4
Preparation: 10 mins
Cooking: 15 mins
For the marinade:
1 red chilli (deseeded)
2 garlic cloves (peeled)
2 lemons (juice only)
1 tsp smoked paprika
1/2 tsp chilli flakes (more if desired)
1 tbsp ginger puree
1 tsp dried oregano
1 tsp caster sugar
For the chicken:
1 kg chicken thighs
20 g butter (melted)
1 lemon (juice only)
1 handful fresh coriander (chopped)
To serve:
Albert Bartlett’s Mashed Potato (cooked as per packet instructions)