This is definitely my favourite way of having chicken.
You can either do this with a whole chicken, or just chicken thighs.
For 12 chicken thighs (or one whole chicken), you will need:
- Bunch of spring onion
- 1 chilli pepper (or more, if you like it hot!)
- 50g ginger
- ½ tsp ground allspice
- 1 tsp freshly ground black pepper
- 50 ml soy sauce
- 50 ml olive oil
Preheat oven to 180 degrees Celsius.
Simply blend together all the ingredients in a food processor (apart from the chicken) (or if you don’t have one, chop them all up as finely as possible) and coat the chicken with them. You may have to add a bit of water – depending on how much water your onions give off. Mine were quite dry, so I added 100 ml of water.
Arrange the thighs alongside each other in a baking tray – one layer.
When cooking chicken thighs, I take the skin and excess fat off – then cook them covered for 20 minutes or so and then uncovered for another 10.
If you leave the skin on, no need to cover, but do baste the chicken with the sauce occasionally.
When cooking a whole chicken, count 1h20 minutes for 1.6kg roughly.
Remember to check that the chicken is fully cooked – the meat will be light in colour and the juices will be clear!