Western Times - - TASTE -

serves / 4 In­gre­di­ents

4 chicken mary­lands (thigh and drum­stick)

1 tbsp smoked pa­prika

2 tsp ground cumin

1 tsp ground all­spice

1 tsp gar­lic pow­der

Finely grated zest and juice of 3 limes 1 tbsp ex­tra-vir­gin olive oil

Sea salt flakes and freshly ground black pep­per


Pre­heat oven to 210C. Pat the chicken with kitchen pa­per, then use a sharp knife to score in par­al­lel lines.

Com­bine the spices, zest, juice and oil in a bowl. Sea­son gen­er­ously with salt and pep­per.

Rub on to the chicken, then set aside for at least 30 min­utes, or in the fridge overnight if pos­si­ble. Bake for 25 min­utes, un­til the mari­nade is lightly black­ened and the chicken is firm to touch.

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