Brazilian recipe
Paprika and Herb Roasted Chicken Thighs (Sobrecoxas assadas com páprica e ervas)
These paprika and herb roasted chicken thighs are a classic staple of home cooking, delivering succulent meat with perfectly crispy skin.
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Ingredients
6 bone-in, skin-on chicken thighs (approx. 1.2 kg)
1 large red onion
6 large garlic cloves
1/3 cup strained lemon juice (approx. 2 lemons)
1 1/2 cups water
12 fresh sage leaves
8 sprigs of fresh oregano
1/2 tsp fennel seeds
1 tsp sweet paprika
1 1/2 tsp salt
2 tbsp extra virgin olive oil
Freshly ground black pepper to taste
1 large red onion
6 large garlic cloves
1/3 cup strained lemon juice (approx. 2 lemons)
1 1/2 cups water
12 fresh sage leaves
8 sprigs of fresh oregano
1/2 tsp fennel seeds
1 tsp sweet paprika
1 1/2 tsp salt
2 tbsp extra virgin olive oil
Freshly ground black pepper to taste
Where to find ingredients
You can find these fresh ingredients at local markets such as Serekunda Market or standard grocers in Banjul. Look for fresh herbs and seasonal produce in the vegetable stalls; ensure the chicken is fresh from a butcher shop or quality refrigerated aisle.
Preparation method
- Crush the fennel seeds using a pestle and mortar.
- Combine the ground fennel with salt, paprika, and black pepper.
- Arrange the chicken thighs in a shallow dish.
- Season the thighs thoroughly with the prepared spice blend.
- Massage the spices into the meat to ensure complete coverage.
- Carefully distribute some seasoning underneath the skin, ensuring the skin remains intact.
- Position the chicken thighs skin-side up.
- Refrigerate uncovered for 40 minutes to allow the skin to dry and the seasoning to penetrate.
- Preheat the oven to 200 ºC.
- Remove the chicken from the fridge and let it stand at room temperature for 20 minutes before baking.
- Halve the onion and cut each half into 3 wedges, keeping the root intact to hold the layers together.
- Crush the garlic cloves with the flat side of a knife and peel.
- Spread the onions, garlic, sage leaves, and oregano across a large roasting tin.
- Season the onion wedges with a pinch of salt.
- Pour the lemon juice and water into the base of the tin, taking care not to dampen the chicken skin.
- Pat the chicken skin dry with paper towels.
- Place the chicken thighs onto the bed of aromatics in the tin, skin-side up.
- Drizzle the chicken and vegetables with the olive oil.
- Roast for approximately 1 hour, until the chicken is cooked through and the skin is golden brown.
- Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.
- Serve the chicken alongside the roasted onions and the pan juices.
Observations
This recipe employs a precise seasoning and resting technique to ensure deep flavor infusion while achieving an ideal skin texture. While the preparation is straightforward, it requires patience to allow the chicken to rest in the fridge and before serving to guarantee the best results.
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