6 chicken thighs
Half tbsp smoked paprika
Half tbsp sweet paprika
Half tbsp ground cumin
Half tbsp ground coriander (cilantro seeds)
1 tbsp oregano
1 tbsp onion flakes or powder
1 tbsp garlic powder
1 sprig of rosemary
3 sprigs of thyme or half tbsp dried
3 bay leaves
Quarter tbsp of chili powder or Cayenne pepper
3 tbsp olive oil
1 lemon (juice only)
Salt and pepper
3 red bell peppers (Capsicums) these are optional
Cut the chicken thighs into three or four bites size pieces and place in a mixing bowl.
Add all the herbs and spices, salt & pepper, lemon juice, and olive oil, mix well, cover with cling film and marinate in the fridge for three hours minimum. Ideally 24 hours.
If barbecuing, brush the hot grill with vegetable oil and cook approx 3-5 minutes each side.
If baking, rub some oil on your bell peppers (capsicums) and place in a sheet pan in a preheated hot oven and bake for 20 min at 440°F – 230°C.
Once cooked there should be some black on them, cover with a cloth and leave to rest until cool.
Once cool enough to handle, remove stalks with seeds and peel off the blistered skin. Slice into strips.
Add the chicken to a baking dish along with the bell pepper strips. Mix well and bake for 30 min at 350°F – 180°C. Serve immediately.