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.
- 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
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.
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.
Blitz the lot until you have a smooth paste.
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.
Remove the chicken from the bag and barbecue (or grill) over (or under) a low to medium heat, basting with the remaining bag juices.
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.
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.