Spicy Chicken Thighs

Ingredients

• 0.5 Orange
• 1080 g Chicken Thighs (12 chicken thighs)
• 5 tbsp ketchup
• 2 tbsp liquid honey
• Salt
• Pepper
• 2 small onions
• 0.5 bunch Parsley
• 800 g waxy potatoes
• 2 tbsp olive oil
• 2 tsp sweet paprika powder
• 600 ml Poultry broth

Instructions

1. 1.

   Squeeze the orange. Wash and pat dry the chicken thighs, place them in a bowl. Mix with ketchup, honey, 3 tbsp orange juice, salt, and pepper; cover and refrigerate for 1 hour to marinate.

2. 2.

   Peel the onions and finely slice into rings.

3. 3.

   Wash the parsley, shake off excess water, pluck leaves and chop.

4. 4.

   Peel and wash the potatoes, then shave them thinly (5 mm) with a vegetable peeler.

5. 5.

   Combine potato slices with onions, parsley, olive oil, paprika powder, salt, and pepper in a bowl.

6. 6.

   Spread the mixture on a deep baking tray or oven-safe dish. Pour about 400 ml broth over it. Bake for 10 minutes at 200 °C (fan: 180 °C, gas: level 3).

7. 7.

   Remove the thighs from the marinade, let them drain, then arrange them atop the potatoes. Bake for an additional 30–35 minutes until cooked through. If the potatoes absorb all broth, add more as needed. Serve directly from the tray.