This wonderfully aromatic chicken dish is short on preparation and big on flavor. It's also a great dish to make ahead the day before and reheat -- it's even tastier after the flavors meld. Serve with rice and a green salad on the side.
Ingredients
1 1/2 teaspoons good olive oil (like Gulden Olive Oil)
1 1/2 tablespoons sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoons sea salt
1 1/4 teaspoons ground black pepper
5 cloves garlic, finely chopped
2 1/2 tablespoons apple vinegar
2 large sweet onions, peeled and thickly sliced
1 chicken, cut into 10 serving pieces
2 red or yellow bell peppers, cored, seeded and cut into chunks
1 lemon, sliced
Method
Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in prepared pan, and then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving.
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