Chili Chicken Thighs

Recipe makes 2 servings

Ingredients:

6 chicken thighs (bone-in, skin-on; about 5 ounces each)
2 Tbsp olive oil
3 garlic cloves, finely minced
1 tsp smoked paprika
½ tsp chili flakes (adjust to taste)
1 tsp dried oregano
½ tsp ground cumin
Salt and freshly ground black pepper
1 yellow bell pepper, cut into chunks
1 cup cherry tomatoes (mixed colors if possible)

Chili Sauce Base:
1 Tbsp tomato paste
1 Tbsp olive oil
1 tsp apple cider vinegar
½ tsp chili flakes
2-3 Tbsp water

To finish:
Fresh parsley

Instructions:

Preheat the oven to 400°F. Take the chicken out of the fridge 10-15 minutes beforehand so it cooks evenly.

Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on all sides.

In a bowl, mix olive oil, garlic, smoked paprika, chili flakes, oregano, cumin, and a good pinch of black pepper. Rub this mixture thoroughly over the chicken, getting into all the folds and under the skin where possible. Let it sit while you prepare the rest.

Heat a large ovenproof pan over medium-high heat with a drizzle of olive oil. Place the chicken skin-side down and sear for 4-5 minutes without moving it. The skin should turn deep golden and slightly crisp.

Flip the chicken and cook for another 2-3 minutes. Remove briefly to a plate.

In the same pan, lower the heat slightly and add the tomato paste. Let it cook for 1-2 minutes, stirring, until it darkens and becomes rich and slightly caramelised.

Add olive oil, chili flakes, vinegar, and a splash of water, stirring to create a loose, glossy chili sauce. Scrape up all the browned bits from the pan.

Return the chicken to the pan, nestling it into the sauce. Add the chopped yellow pepper and cherry tomatoes around the chicken. Toss them lightly in the sauce so they pick up the flavor but don’t break down completely.

Transfer the pan to the oven and roast for 25-30 minutes, until the chicken is cooked through and the juices run clear. The tomatoes should soften and burst slightly.

Remove from the oven and let it rest for 5 minutes. Spoon some of the pan juices over the chicken before serving.

Finish with fresh parsley scattered over the top.

Nutritional breakdown per serving. Recipe makes 2 servings

596 Calories
61g Protein
33.5g Fat
2.5g Fiber
11g Total Carbs
8.5g NET Carbs