Roasted Chicken Thighs

In the beginning…. when Small World first opened, Giovanna, a wonderful young Peruvian woman, worked with us. Her mother made food that she would sell in the market in Lima, including chicken cooked this way. She called it pollo alla brasa.

Ingredients

¼ teaspoon mustard powder

¼ teaspoon muscovado sugar

2 large garlic cloves, peeled

100 ml (3 ½ fl oz) red wine vinegar

200 ml (7 fl oz) sunflower oil

½ teaspoon coarsely ground black pepper

sea salt

500 g (1 lb 2 oz) chicken thighs, boneless and skinless

Method

Preheat the oven to 175°C (350°F). Place all the ingredients except the chicken thighs in a food processor, and blend until well mixed. Arrange the chicken thighs in an ovenproof dish, pour over the vinegar-oil mixture, and toss well.

Bake 30 minutes, and drain off and discard any liquid. Return the chicken to the oven and bake a further 15 minutes. You can check if the chicken is ready by pulling a thigh apart. It should not be pink, but white and still moist. Remove from the oven and set aside to cool.

To use in sandwiches, break up the pieces with your hands, or chop into bite-size pieces.