Ingredients
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8 chicken thighs, bone in
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salt and pepper
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2 red fresno chiles, chopped
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6 garlic cloves, chopped
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1 tablespoon fresh oregano or 1 tablespoon marjoram leaves
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4 bay leaves, fresh if available
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1 tablespoon sweet paprika, smoked
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1/4 cup olive oil, plus
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1 tablespoon olive oil, divided
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1 tablespoon sugar
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1 cup chicken stock
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mint leaf, to garnish
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cilantro leaf, to garnish
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2 limes, zest and juice
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2 teaspoons cumin seeds
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1 serrano pepper, chopped
Instructions
- Place chicken in a shallow dish and season with salt and pepper.
- In a food processor, process chilies, garlic, oregano or marjoram, bay, lime zest and juice, paprika and about 1/4 cup olive oil into a paste. Slather all over the chicken pieces, coating them evenly. Chill several hours or overnight.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes.
- Sprinkle sugar over the chicken and add stock. Partially cover and cook 10 minutes more.
- Toss with mint and cilantro, and serve with mashed blue potatoes alongside.