Spicy Chicken Thighs with Oranges

Ingredients

• 4 chicken thighs
• 2 cloves garlic
• 4 tbsp olive oil
• 1 tsp freshly grated ginger
• 1 tbsp paprika powder
• 1 tsp turmeric
• 1 pinch cayenne pepper
• 1 tbsp honey
• 1 tbsp Lemon Juice
• 0.5 tsp black pepper (ground)
• 600 g waxy potatoes
• 8 shallots
• 2 red chili peppers
• 1 untreated lemon
• 1 untreated orange
• oil for the roasting pan
• Sea salt
• 2 tbsp olive oil
• lemon basil for garnish

Instructions

1. 1.

   Wash and pat dry the chicken thighs, then place them in a shallow dish. Peel and finely chop the garlic; mix with olive oil, ginger, paprika, turmeric, cayenne pepper, honey, lemon juice, and black pepper to form a marinade. Combine well with the thighs and cover overnight.

2. 2.

   Preheat the oven to 180°C (356°F) fan‑forced.

3. 3.

   Wash, peel, and cut the potatoes into wedges. Peel and halve the shallots; wash, trim, and chop the chili peppers. Slice the lemon and orange into rounds and arrange them in an oiled roasting pan or baking dish. Layer the potato wedges, garlic, and shallots on top, season with sea salt, and drizzle with olive oil. Place the chicken thighs skin side down over the vegetables, season again, and roast for about 50 minutes. Deglaze if needed and turn the potatoes and thighs halfway through. Serve garnished with lemon basil.