Cuban chicken thighs

Ingredients for 2 servings:

• 4 chicken legs
• some salt and pepper
• 3 tbsp rapeseed oil
• 1 m.-sized onion(s), sliced
• 25 ml lime juice
• 25 ml orange juice
• 1 tsp cumin, ground
• 1 tsp oregano
• ¼ tsp black pepper, ground
• ½ tsp salt
• 2 cloves garlic, finely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours

well seasoned

Mix the marinade ingredients together, place them in an ovenproof dish, and marinate the chicken thighs (or even better, use a zip-top plastic bag). Leave them in the dish until the next day and refrigerate, turning them frequently. Remove the marinated thighs, pat them dry, and fry them in a pan with oil at medium heat for 5 minutes on each side. Deglaze the pan with a little water and pour the remaining marinade into a suitably sized dish. Place the chicken thighs side by side on top. Bake in a hot oven at 170°C on the bottom rack for about 35-40 minutes. If necessary, cover with aluminum foil after about 20 minutes to prevent the tops from overbrowning. Serve with baguette.