Spicy Marinated Chicken Thighs |
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Prep Time: 180 Minutes Cook Time: 50 Minutes |
Ready In: 230 Minutes Servings: 4 |
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Adapted from The Miniature Book of Tomatoes by Jane Donovan. I havent tried this yet. The heat factor will vary based on the type of chili sauce you use-Asian chili sauce for a morefirey result, or grocery store chili sauce if you like it milder. Ingredients:
8 skinless chicken thighs, with bones |
1 (8 ounce) can tomatoes, drained |
6 teaspoons tomato paste (really) |
2 tablespoons chili sauce |
2 teaspoons sugar |
1 tablespoon garam masala, spice blend |
2 tablespoons light soy sauce |
2 inches fresh ginger, grated |
2 cloves garlic, crushed |
1 lime, juice of |
1 lemon, juice of |
lemon slice, to garnish |
lime slice, to garnish |
Directions:
1. Slash through the meaty part of the thighs with a knife 2 or 3 times, then set into a shallow non-metal casserole (such as a glass pyrex baking dish).
2. Combine marinade ingredients (except garnish) in a blender or fodd processor and blend until smooth.
3. Pour marinade over chicken, turn to coat, cover and let marinade in the fridge 2-3 hours.
4. Preheat oven to 375 F (190C) and bake uncovered, basting occasionally, until cooked through and juices run clear, approximately 45-50 minutes.
5. Garnish with slices of lemon and lime.
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