Brazilian recipe
Roasted Chicken Thighs with Paprika and Herbs
These oven-roasted chicken thighs are a classic home-cooked delight, featuring succulent meat and perfectly crispy golden 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 fresh lemon juice (from about 2 lemons)
1 1/2 cups water
12 fresh sage leaves
8 sprigs fresh oregano
1/2 teaspoon fennel seeds
1 teaspoon sweet paprika
1 1/2 teaspoons salt
2 tablespoons olive oil
Freshly ground black pepper to taste
1 large red onion
6 large garlic cloves
1/3 cup strained fresh lemon juice (from about 2 lemons)
1 1/2 cups water
12 fresh sage leaves
8 sprigs fresh oregano
1/2 teaspoon fennel seeds
1 teaspoon sweet paprika
1 1/2 teaspoons salt
2 tablespoons olive oil
Freshly ground black pepper to taste
Where to find ingredients
You can easily find these ingredients at local supermarkets or fresh food markets in Tanzania. For fresh produce like red onions, garlic, lemons, and herbs (sage, oregano), local 'market stalls' or 'dadas' at the green market offer the best quality. Chicken thighs are widely available at butchers or the meat counter of any major supermarket. Fennel seeds and sweet paprika can be found in the spice aisle of well-stocked supermarkets; if you struggle to find fennel, you might find them in specialized shops for international ingredients in larger urban areas like Dar es Salaam.
Preparation method
- Crush the fennel seeds using a pestle and mortar
- Mix the crushed seeds with the salt, paprika, and black pepper
- Arrange the chicken thighs in a shallow dish
- Rub the chicken thoroughly with the prepared spice mix
- Massage the meat well to ensure the seasonings cover every part of the surface
- Carefully tuck some of the seasoning underneath the skin, ensuring the skin remains attached to the meat
- Place the thighs in the dish with the skin side facing upwards
- Let the chicken rest in the fridge, uncovered, for 40 minutes so the skin dries out and the salt is absorbed
- Preheat your oven to 200°C
- Take the chicken out of the fridge and leave it to reach room temperature for 20 minutes before roasting
- Halve the onion and slice each half into 3 wedges, keeping the root intact so the layers don't fall apart
- Smash the garlic cloves with the flat side of a knife and peel them
- Spread the onion wedges, smashed garlic, sage leaves, and oregano across a large roasting tin
- Lightly season the onions with a pinch of salt
- Pour the lemon juice and water into the base of the tin, taking care not to wet the chicken skin
- Pat the skin of the chicken thighs dry with a paper towel
- Set the chicken thighs into the roasting tin on top of the bed of aromatics, skin side up
- Drizzle the chicken and vegetables with the olive oil
- Roast in the oven for about 1 hour, until the chicken is cooked through and the skin is beautifully golden and crisp
- Remove from the oven and let it rest for 5 minutes before serving so the juices redistribute
- Serve the roasted chicken alongside the softened onions and the pan juices
Observations
This recipe uses a simple dry-rub and resting technique to ensure the aromatics penetrate deeply into the meat while achieving an irresistible crunch. It is an easy, no-fuss dish that rewards a little bit of patience before you put it in the oven.
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