Brazilian recipe
Roasted Chicken Thighs with Paprika and Herbs (Sobrecoxas assadas com páprica e ervas)
These roasted chicken thighs with paprika and herbs are a home-cooking staple, delivering succulent meat with perfectly crispy skin.
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Ingredients
6 skin-on, bone-in chicken thighs (approx. 1.2 kg)
1 large red onion
6 large garlic cloves
1/3 cup strained lemon juice (approx. 2 units)
1 1/2 cups water
12 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 units)
1 1/2 cups water
12 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 source fresh chicken, herbs, and aromatics from local butchers and fresh produce stalls at markets like Mbare Musika or major supermarkets such as Pick n Pay or OK Zimbabwe. If you cannot find fresh oregano, dried oregano can be used as a substitute, though fresh is highly recommended for this dish.
Preparation method
- Crush the fennel seeds using a pestle and mortar.
- Combine the crushed seeds with the salt, paprika, and black pepper.
- Place the chicken thighs in a shallow dish.
- Season the thighs thoroughly with the spice blend.
- Massage the spices well into the meat to ensure it is evenly coated.
- Distribute the seasoning under the skin as well, ensuring the skin remains attached to the meat.
- Arrange the thighs in the dish with the skin side facing upwards.
- Refrigerate uncovered for 40 minutes to allow the skin to dry and the salt to penetrate.
- Preheat the oven to 200°C.
- 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 discard the peels.
- Scatter the onion wedges, garlic, sage leaves, and oregano sprigs over a large roasting pan.
- Season the onions lightly with salt.
- Pour the lemon juice and water into the base of the pan, being careful not to wet the chicken skin.
- Pat the chicken skin dry with paper towels.
- Place the chicken thighs in the roasting pan on top of the aromatics, skin side up.
- Drizzle the olive oil over the chicken and vegetables.
- Roast for approximately 1 hour, until the chicken is cooked through and the skin is deeply golden.
- Remove from the oven and let rest for 5 minutes before serving to redistribute the juices.
- Serve the chicken alongside the roasted onions and the pan juices.
Observations
This recipe employs a marination and chilling technique to ensure deep flavour penetration and the best possible skin texture. While the preparation is straightforward, it requires a little patience as the chicken needs to rest in the fridge and again before serving to ensure optimal results.
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