INGREDIENTS:
1 kg chicken thighs or wings (I used deboned thighs)
For the marinade:
4 chili peppers
1 onion
4 garlic cloves
1 red pepper
2 cm fresh ginger
the juice of 1 lemon
1 teaspoon smoked paprika
1 tablespoon finely cut oregano
1 tablespoon finely cut basil
50 ml olive oil or sunflower oil
50 ml coconut milk
1 teaspoon black pepper
1 teaspoon salt
PREPARATION:
Marinade
Cut the chili peppers, onion, garlic, red pepper and ginger into small pieces. Add the rest of the ingredients for the marinade and blend.
Wash the chicken thighs and dry them. Mix them with the marinade and leave them to rest covered with plastic wrap for a few hours or better for the whole night.
Bake the thighs together with the marinade in a pre-heated oven at 200°C for about 45 minutes or until they brown.
