I read about this interesting sounding recipe over at Chef in Disguise and immediately went to check if I had all of the spices on hand – all but paprika so off to the shops it was plus a printed copy of the recipe to Mom for her opinion. We both agreed, a must make it is. We decided to skip the spuds and serve it with rice, sweet carrots and Brussel sprouts instead. Next time around I would halve the oil asked for though – maybe the spuds would have absorbed some of the oil had we cooked them with the chicken as asked for in the original recipe. This is a lovely tasty meal and the garlic flavour is surprisingly very mild.
Red Garlic Chicken
6 cloves garlic crushed
1/2 tsp dried ginger
1/2stp all spice
1 tsp paprika
1 tsp basil
1 tsp rosemary
1 tsp oregano
2 tsp salt
2-3 tbs tomato paste – we used 3
10ml sugar – our own addition
¼ cup olive oil
¼ cup vegetable oil – we recommend omitting this
1 whole chicken cut into 4 pieces – we used 8 chicken thighs
3-4 potatoes peeled and cubed – we omitted these
- Whisk all of the herbs and spices together in a bowl while drizzling in the oil.
- Place the marinade in a ziplock back with the chicken and massage the marinade into the chicken. Add the potatoes now if you are using them. Set aside to marinate for a couple of hours.
- Preheat the oven to 200°C.
- Place the chicken (and potatoes) in a roasting dish and cover with tin foil.
- Bake for approximately 45 minutes until the chicken is cooked through. To add a little bit more colour, place the chicken under the grill for a couple of minutes.