Mexican chicken bake

Food24
4 servings Prep: 20 mins, Cooking: 45 mins
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A simple baked chicken with the sour tartness of limes, the smoky tingle of paprika and salty brininess of olives.

By Food24 March 02 2015
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Ingredients (14)

2 tsp coriander — seeds, crushed
1 tsp cumin — crushed
1.5 paprika — smoked
1 dried oregano
chilli powder
1 tsp salt
1 tsp freshly ground black pepper — cracked
1 tsp brown sugar
2 lime — zest and juice
4 chicken breast fillets
1 red onion — sliced into rings
6 garlic — cloves
3 red chilli
100 g olives — black, pitted and halved
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Method:

Preheat your oven to 180°C

Start by making you Mexican rub.
In a dry pot / pan lightly roast the coriander and cumin seeds until fragrant. Transfer to a bowl.
To the coriander and cumin mix add the smoked paprika, oregano, chilli powder, salt, pepper and sugar. Mix together.
Add 3 tbsp olive oil and the lime zest and juice to the spice mix to make a marinade / rub.
Set aside.

In the meantime grease a baking tray with the leftover 1 tbsp olive oil.

To prep the chicken, separate the skin from the breast but be careful not to tear it off completely and make a cut along the bone to separate the meat and the bone, also being careful not to remove the bone completely.
Stuff the lime slices between the skin and the meat and rub the chicken well with the marinade.
Place the chicken in your baking tray and scatter the onion rings, garlic cloves, fresh chillies and ¼ of the olives under and around the chicken breasts.
Bake for 35 to 45 minutes until cooked through adding the remaining olives 10 minutes from the end.

Serve with flavoured rice or stripped apart in a flour tortilla as a wrap, salad and sour cream.

NOTE: The bone and skin of the chicken will render some fat and stock into the baking tray. This can be poured off into a small pot and cooked on a high heat with a little white wine and cream to make a delicious gravy or dipping sauce to accompany your meal.

Recipe reprinted with permission of Fetty’s Street Food.

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