Chicken thighs "South Sea" on marinated vegetables

Ingredients for 2 servings:

• 2 chicken thighs, fresh
• 1 leek or spring onion
• 4 tbsp grapefruit juice, freshly squeezed
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp soy sauce, dark
• 1 large garlic clove(s), finely chopped
• 1 piece(s) fresh ginger, about the size of a cherry, finely chopped
• 1 tsp cinnamon powder
• ½ tsp chili flakes, red
• ½ tsp allspice powder
• 1 tsp honey, liquid
• Salt
• 2 onions
• 2 large garlic cloves
• 2 bell peppers, red
• 4 tbsp extra virgin olive oil
• ½ tsp paprika powder
• 1 tbsp soy sauce, dark
• ½ tsp chili flakes, red
• 1 tbsp butter
• 3 tbsp extra virgin olive oil
• 2 tbsp wheat flour type 550
• 4 cherry tomatoes or date tomatoes, halved
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours

spicy

For the chicken thighs, dice the leeks or spring onions into very small cubes. Make a marinade from the juices and spices and let the chicken thighs marinate overnight. For the vegetables, peel the onions and garlic, quarter the peppers, and remove any skins and seeds. Cut the onion into coarse rings, slice the garlic, and cut the peppers into bite-sized pieces. Pour the 4 tablespoons of oil and the spices over the vegetables, mix well, and marinate for about 5 hours. Heat the butter and 3 tablespoons of oil in a roasting pan. Dust the thighs with flour and sear. Dilute the marinade with a little water and add to the meat, along with the marinated vegetables. Braise the chicken thighs and vegetables with the lid closed for a good hour at about 200°C (top/bottom heat). Add a little more water if necessary. Season the meat with salt and add the tomato halves. Let the dish cook uncovered for another 15 minutes. Season the sauce to taste with salt and pepper.