Baked garlic and paprika thighs
served with courgette, parmesan and mint salad
Prep time
10min
Cook time
45min
Serves
4
In this easy recipe, garlic and paprika add delicious Portuguese flavour to chicken thighs.
Ingredients:
- 8 chicken thighs
- Salt and pepper
- 1/2 cup (125ml) olive oil
- 8 cloves garlic, minced
- 2 Tbsp (30ml) smoked paprika
- 1/2 tsp (2.5ml) red pepper flakes
- 2 Tbsp (30ml) fresh oregano, chopped
Sweet potato fries and mayo
- 1/2 bag of sweet potato fries
- 1/2 cup (125ml) mayonnaise
- 2 Tbsp (30ml) green pesto
- Squeeze of lemon
Salad
- 1 packet courgettes, cut into ribbons
- 1/2 packet patty pans, cut into discs
- 20g mint, roughly chopped
- 1 block of Parmesan, grated
- Lemon
- Olive oil
- Salt and pepper
Method:
- Preheat the oven to 200°C.
- Clean and dry the chicken thighs, and season with salt and pepper. Set aside.
- Heat the olive oil in a small skillet. Add the garlic, smoked paprika, red pepper flakes and oregano. Cook for about 1 minute over medium heat, taking care you don't burn the garlic.
- Pour the olive oil/paprika mixture over the thighs, making sure they are thoroughly coated. Place the thighs in a baking dish and bake for approximately 45 minutes, or until the chicken is cooked through.
- Cook the sweet potato fries according to the instructions on the packaging. Mix the mayonnaise with the pesto and lemon.
- To make the salad, mix the courgettes, patty pans, mint and parmesan. Dress with lemon, olive oil, salt and black pepper.
- Serve the salad with the chicken, mayonnaise, and sweet potato fries.
