PIMENTON CHICKEN
Ingredients
4 part boned chicken breasts, skin on.
MARINADE.
10ml pimenton dulce
10ml pimenton picante
45ml lemon juice
45ml olive oil
90ml plain yoghurt
4 cloves garlic
Pinch of thyme, fresh or dried
Black pepper
Oven: 230C/Gas 8 200C/Gas 6
Serves: 4
Method
Peel and crush the garlic, add to the rest of the marinade ingredients and mix thoroughly or liquidize to a smooth paste.
Completely cover the chicken breasts in the marinade.
Place them in a dish in a single layer and cover.
Refrigerate for up to 4 days. The longer they are left the better the chicken will taste.
Heat a heavy tray or shallow casserole in the oven. Remove the tray from the oven when hot.
Sprinkle the tray with rock salt and place each breast, skin side down on the salt.
Lightly drizzle with olive oil.
Bake for 10 mins then reduce oven temperature and bake for a further 15/20 mins, depending on the size of the chicken breasts.
Allow the chicken to rest for 10 mins.
Serve the chicken hot or just warm, the skin will be crisp and a rich colour.
Drizzle with lemon juice and olive oil.