1 1/2 t canola oil
1 1/2 T sweet paprika
1 T cumin
1 1/2 t fine sea salt
1 t ground black pepper
5 cloves garlic, finely chopped
2 1/2 T white wine vinegar
2 large sweet onions, peeled and thickly chopped
1 chicken, cut into 10 pieces OR 6 boneless chicken thighs, trimmed
2 red or yellow bell peppers, seeded and chopped
1 lemon sliced
1. Preheat oven to 425 degrees and oil a large roasting pan.
2. Combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Toss onions with 2 T of the spice mix until well-coated. Rub the remaining paste into the chicken and place each piece into the pan. Cover with onions and peppers, then add lemon.
3. Roast for about 45 minutes, basting with pan juices every 15 minutes or so. When chicken is well done and vegetables are tender, remove from the oven and allow to rest for five minutes. (The original recipe says this is better the next day!!) Serve with brown rice and a salad!
1 1/2 T sweet paprika
1 T cumin
1 1/2 t fine sea salt
1 t ground black pepper
5 cloves garlic, finely chopped
2 1/2 T white wine vinegar
2 large sweet onions, peeled and thickly chopped
1 chicken, cut into 10 pieces OR 6 boneless chicken thighs, trimmed
2 red or yellow bell peppers, seeded and chopped
1 lemon sliced
1. Preheat oven to 425 degrees and oil a large roasting pan.
2. Combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Toss onions with 2 T of the spice mix until well-coated. Rub the remaining paste into the chicken and place each piece into the pan. Cover with onions and peppers, then add lemon.
3. Roast for about 45 minutes, basting with pan juices every 15 minutes or so. When chicken is well done and vegetables are tender, remove from the oven and allow to rest for five minutes. (The original recipe says this is better the next day!!) Serve with brown rice and a salad!
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