On Saturday I’m leaving to travel through Spain, starting from Barcelona we will then visit Seville, Cordoba, Granada and finally Marbella. I am really excited about this trip and so, for this post, I though I’d use ingredients that remind me of this beautiful and interesting country. I browsed a little through the Internet and here; I found this chicken recipe I wanted to try out. I prepared this for my mother and I and besides the nice moment we really enjoyed it. What I particularly always like is that with baked dishes, you just slide them in the oven and enjoy your time while you are waiting for the meal to be ready. Yesterday I really needed that moment to chat with my mother, I have no words to describe how much her support means to me in this moment of change. I will never forget all that she does for me, I feel so lucky to have her. Thank you Mum and thank you Swiss chickens for making this moment even better! I’ll be off for the next couple of weeks so I hope you all have a great time and see you very soon!
Crispy Chicken Thighs with Bell Peppers
Recipe for 4
8 chicken thighs
1 lemon (juice and zest)
1 tbsp. dried basil
4 bell peppers
2 tbsp. olive oil
2 tsp. smoked paprika
Salt and pepper
Heat oven at 220°C.
In a bowl combine the lemon zest, lemon juice, dried basil, 1 tbsp. olive oil, smoked paprika, salt and pepper. Mix together.
Make three incisions on each chicken thigh and coat it with the marinade (if you want more flavour leave the chicken to marinate for up to a day).
Take the bell peppers and cut them into strips. Cut the onions in half and quarter each half. Place the vegetables in a baking tin with 1 tbsp. olive oil, salt and pepper. On top place a rack with the chicken on it. Bake the whole thing in the oven for about 30-35 min or until the chicken has browned and the bell peppers are soft. Serve by itself or with some rice or potatoes.