Chilli Cocoa Chicken Thighs
Serves 4 - Prep time - 10 mins - Cook time 15-20 mins
1 kg Chicken thigh fillets (skinless)
3 tbls Henry Langdon Chilli Cocoa
2 tsp oregano
1 tsp thyme
1/2 tsp sugar
1/2 tsp salt
2 tbls olive oil
Pre-heat the oven to 180c.
In a small bowl mix together the chilli cocoa, oregano, thyme, sugar and salt.
Put half the oil into an oven proof pan and gently heat the oil.
Brush the thigh fillets with the remaining oil, then sprinkle the mixture generously over both sides.
Place the chicken into the pan and sear on both sides, then transfer the pan to the oven. Bake for 15 minutes, or until the chicken is cooked through.
Serve with oven baked root vegetables and sour cream on the side.
Hint: If you have time to spare, the chicken can be refrigerated for up to an hour once the cocoa mix has been applied. This will give you a more full bodied flavour through the meat rather than a tasty coating. Both are great!