f yu cn red ths yu ar prbbly a hily ntlegnt an goo lookn prson. N fct, yu ar undutbly to intlgnt fo ths rcpie. F yu cnt ndrstnd ths, thn ths s te rcpie fr yu. It a pty yu ar s tick s a brck. Bt, te rcpie wil mak yu lok smartr an wil dligt yur frnds an fmly.
Ingredients
- 12 chicken thighs, skin on, bone in from quality free range birds.
- 2 dried Mulato chillis
- 2 dried Ancho chillis
- 1 dried New Mexico chilli
- 3 cloves of garlic (or one single bulb garlic)
- 5cm (2″) ginger root
- 2 teaspoons of mixed peppercorns
- 1 tablespoon of honey
- 2 limes
Method
Remove the stalks and shake out the pips from the dried chillis. Put the chillis in a bowl and add about 300ml of boiling water.
There is lots of flavour though not much heat in this mix.
Leave to stand for about an hour. Peel the ginger and garlic and chop roughly. Put the chillis, soaking water, ginger, garlic, honey and peppercorns in a blender.
It doesn’t look like much here.
Blitz the lot until you have a smooth paste.
The resulting paste is so good it will make you seem intelligent, good looking and even wealthy.
Place the chicken in a ziplock bag and add the mixture. Zip it up and leave it for 4 hours or overnight, if you have the time.
The sauce is a lot thicker than you are.
Remove the chicken from the bag and barbecue (or grill) over (or under) a low to medium heat, basting with the remaining bag juices.
I was intelligent enough to barbecue them. It adds a nice element of smokiness.
Just before serving, squeeze the juice of the limes over the chicken. Decorate with some lime zest and serve with something appropriate. I thought a nice pearl couscous packed with herbs and chopped vegetables and mild peppers fitted the bill.
If you are half as good looking as this chicken, you are doing well.
So, there you have it, a delightful chicken recipe that imprvs yor undrstnding f som f te mre tsty isues tht e fac n or daly lves. t mgt evn mak yu les thik, f yu wre thik t begn wit. Njoy.
gil1878 | 6th March 2018
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Lks vry apptsng.
Conor Bofin | Author | 6th March 2018
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Than , t wa . I wa als retty eas t prepar .
Linda Duffin | 6th March 2018
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Lghng y sks ff hr. I fl clvrr alrdy. Lvly rcpe. This is doing my head in. 🙂
Conor Bofin | Author | 6th March 2018
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It becomes difficult after a while. I don’t know why I do this nonsense.
Linda Duffin | 6th March 2018
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Bcs ur fny. 😀
Jheelam | 6th March 2018
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Here in India, what we get as Chilli Chicken is a fiery chicken recipe that falls under the distorted- ‘Indo-Chinese’ cuisine. So I did a double-take after going through this method of Chilli Chicken 🙂 This is unusual and looks so delicious.
Conor Bofin | Author | 6th March 2018
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Thanks for the comment. So often, we believe if it has chilli, it has to be hot. I have found that by blending a number of the different, milder chillis, one gets a really delicious, warming and flavour deep dish.
Mad Dog | 6th March 2018
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They look fantastic!
Conor Bofin | Author | 6th March 2018
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Thanks MD. Pretty tasty and very easy to prepare. My kind of dish, for sure.
katechiconi | 6th March 2018
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I rlly mst fnd sum v ths drd chlls (sorry, not clever or good looking enough yet to carry on like that), but our local grocers and supermarkets just don’t stock anything quite that upmarket. I’m all in favour of flavour as opposed to mere heat and I’m not interested in the “are you man enough to eat a whole raw Scotch Bonnet” one-upmanship in a jar that calls itself chilli paste here…
Conor Bofin | Author | 6th March 2018
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I had a visit from a friend of mine who lives in Perth. he brought some bits and pieces over, including a couple of ghost chilis that he had grown in his garden. I sliced one and used it as pizza topping, along with a few other ingredients. There was very little of the chilli on there. As soon as I tasted it, my mouth and lips went numb, my eyes watered and I thought I was going to go on fire. Not my idea of fun either…
katechiconi | 6th March 2018
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There’s a bit of a macho ‘how much heat can you handle’ culture here, super-hot sauces and marinades. I’d rather have mild and tasty…
ladyredspecs | 6th March 2018
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“Herbie’s” in Sydney mail order Kate. They have a comprehensive range of herbs spices and dried chillis. They’re a great homegrown company ( this is a free plug, I’m just a big fan of their business)
katechiconi | 6th March 2018
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Thanks! I’ll take a look. I do wish I had something local; we’re in capsicum growing country after all, and it ought to be possible, but it’s all broadacre for the supermarkets, no niche products at all.
Hungry Breton (Franck) | 6th March 2018
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I am intelligent and good looking! I passed the test! Thank you Dr Conor! D Wonderful recipe! 😉
Conor Bofin | Author | 6th March 2018
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There was no need for you to pass the test. You are both intelligent and a fine figure of a man, as they say. This ie easy to prepare Franck and worth doing.
Hungry Breton (Franck) | 7th March 2018
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Haha… It looks amazing!
anotherfoodieblogger | 6th March 2018
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I thought maybe your keyboard was broken, lol, I could read it handily. I looked up the Mulato chile, a cousin of the Poblano. I’m sure I can find some at our local Hispanic store, the undertones of it sound delicious!
Conor Bofin | Author | 6th March 2018
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I would be very interested to get your input on this type of dish Kathryn. I know that the blended chillis add a lovely range of flavour. Perhaps it might inspire a dish or two for you when the season gets underway?
anotherfoodieblogger | 7th March 2018
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Yes, looking forward to the season! I really must get my hands on those chiles, and will certainly give you my input.
A Cookbook Collection | 6th March 2018
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Looks delicious Conor!
Conor Bofin | Author | 6th March 2018
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Thanks Donna. Tasty and fun.
ladyredspecs | 6th March 2018
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Dried chilli are not really an Aussie “thing” yet, although I’m sure we’ll get there. Flavour without heat sounds like my kind of thing
Conor Bofin | Author | 15th March 2018
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It is well worth exploring. I have found that one can finesse a pretty good flavour by balancing the various chillis. I have a great supply, mainly thanks to extended family and the annual arrival of Father Christmas.
sybaritica | 6th March 2018
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Me like goodly
Conor Bofin | Author | 15th March 2018
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Thanks John. High praise indeed!
Eha | 6th March 2018
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A ‘Richard’ recipe! Delightful to come in at the tail end of comments and get twice the laughs and twice the information! For the Australian contingent: yes, we all love Herbies but it only keeps about three of the ‘Irish-nominated’ . . . however a number of the Asian on-=line grocers do better – I shall actually be able to make this and that I shall . . . the couscous sounds just right . . .
Conor Bofin | Author | 15th March 2018
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The couscous provides a great break for a potato jaded palate. I have had my fill of Roosters, Pinks, Whites et al for now. Let me know how it goes for you Eha.
Ron | 7th March 2018
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Having once live in Kentucky USA, I had no problem understanding. But, I must admit, you got me on the “thick people”. Is that refer to people such as I who appear thick when view from the side?
Conor Bofin | Author | 15th March 2018
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Unfortunately, most of us who are of a certain age, start to look a little on the “well filled” side. It is obvious to me Ron, that you don’t fit the category of thick referred to in this post. That not withstanding the fact that you had to ask…
StefanGourmet | 7th March 2018
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Richard would have loved this. It reminds me to make something with chiles again. It was a revelation to me how much flavor they have with hardly any heat (although that does not apply to all of them).
Conor Bofin | Author | 15th March 2018
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I am having great fun with them at present Stefan. It takes little time to reconstitute a mix of them and blend it into a delightful marinade. I store my chilli collection in the original air mail box Richard used. I do think of him and his great humour every time I cook with them.
Debbie Spivey | 7th March 2018
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I really thought something was wrong with WordPress for a moment. This would be a great April Fool’s post…haha! Anyway, I have pinned the recipe for later consumption. I can practically taste those thighs with that wonderful chili sauce. Yum!
Conor Bofin | Author | 15th March 2018
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You passed my test with flying colours Debbie. It really is lovely warming food. Perfect for this time of year (at least it is in chilly Ireland).
Our Growing Paynes | 7th March 2018
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Well this post says I’m intelligent and good looking so I’m going to run with it. LOL. Now back to reality and how lovely this recipe is. I’m pinning as I know it would be a hit in this house.
Conor Bofin | Author | 15th March 2018
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No need for the LOL Virginia. You are both of those things and lots more besides. Let me know how it turns out when you cook it.
Best,
Conor
Our Growing Paynes | 15th March 2018
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Thank you so much! That’s very kind of you.
Eha | 8th March 2018
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Sincerely apologize to Sandra: my first chance in eons to return to Herbies anyone living in the Antipodes, no worries – OK, to begin with you may order ancho, chipotle, guajillo, Kashmiri, mulato, habanero and pasilla . . . all dried whole . . . and then there are dozens in powder form . . . bring on the recipes . . . don’t know about you – I am about to have fun!!!
Conor Bofin | Author | 15th March 2018
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Delighted to hear it Eha. No excuses now.
FrugalHausfrau | 9th March 2018
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Oh my gosh, you’re speaking my language, here. The chicken not the gibberish, lol!! This is lovely, Conor! I didn’t put away my grill this fall, with the move back from SD to my house in MN in October everything was too much & I just overlooked it, and now I’m thinking I might go out and shovel it out, this looks that good! I just don’t know if I can wait until spring.
I love your pretty little knife on the side of the plate, too, btw. Looks like an antique?
Conor Bofin | Author | 15th March 2018
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I take offence at the “gibberish” quip! Have you any idea how long it takes to write that dirge?
I make it my business to buy old cutlery whenever the opportunity arises. The knives are far more difficult to get than the forks or spoons. It is because they are made in parts and tend to fall to bits over time. I got this one in a now defunct flea market in Dublin.
Stay well,
Conor
FrugalHausfrau | 15th March 2018
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I beg your pardon, Conor! You would, I’m sure, have preferred gobbledygook…now there’s a word I don’t often get to say!
Conor Bofin | Author | 15th March 2018
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I love both words. Gobbledygook is even in the suggested words on my phone. It must be more popular than we realise. 😂
FrugalHausfrau | 15th March 2018
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Haha, you might need a new phone, Conor! Happy St. Paddy’s if I don’t run into you before…
Mollie
ChgoJohn | 11th March 2018
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As tasty as I know your dishes are, Conor, your photography puts them over the top. I never leave your “home” without being hungry and today’s post is cetainly no exception.
Conor Bofin | Author | 15th March 2018
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Thanks John,
Likewise your kitchen. I must try to arrange a trip to the windy city so we can compare notes….
Karen | 21st March 2018
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What a colorful dish, just like your personality. 😀 The chicken looks quite wonderful.
Conor Bofin | Author | 21st March 2018
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Thanks Karen. We have an expression here about less than acceptable speech. It might be used this; “He used some very colorful language.” In that regard, I think you are right about my personality.
Stay well,
C