This is a lovely supper recipe from Tenerife in the Canary Islands.
6 Boned and skinned chicken thighs.
2 Large red peppers roughly chopped.
4 Large cloves of garlic, chopped.
3 Small chillies, deseeded and chopped finely
2 Teasps Sea salt
2 Tablsp Red wine vinegar
4 Tablsp Olive oil
1 Teasp ground cumin
1 Slice of stale bread torn into small pieces.
Heat the oven to 220°C Fan for at least 15 minutes before cooking.
Make the sauce by placing all the ingredients in a blender and blend until all the ingredients have broken down and you have a lovely thick sauce.
Place the chicken in a large baking tin or dish and thickly brush on some of the sauce (not more than a third) making sure you cover the top and sides thoroughly.
Cover with cling film and marinate in the fridge for at least 8 hours and up to 2 days.
Remove the cling film and place the chicken in the oven lowering the heat immediately to 190°C.
Roast the chicken for a total of 45 minutes to 1 hour making sure that the chicken is cooked through.
After 30 minutes remove the chicken from the oven and pour off the juices in the bottom of the tray. Cover with the remaining sauce and return the chicken to the oven.
If the dish seems to be browning too much, cover with foil to finish the cooking.
Leave to rest for at least 15 minutes.
Serve with a green salad and Canarian potatoes, recipe below. If you prefer less salt just serve with plain boiled baby new potatoes in their skins.
1. Use only small potatoes and wash them thoroughly.
2. Place potatoes in a pot. Cover with water and add 2 tablespoons of sea salt. Boil for about 20 minutes until tender.
3. Pour off most of the water and return to heat. Keep moving the potatoes around as the water evaporates. You will see the salt appear on the potatoes. Magic!