John Myers
Ingredients for 4 servings:
- 4 chicken legs
- 4 garlic cloves
- 12 dashes of Maggi
- 2 tsp, leveled salt
- 1 tsp, leveled celery powder or celery salt
- 150 ml olive oil, virgin
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes
spicy chicken thighs from the oven
Press the peeled garlic cloves into a bowl or finely grate them on a glass grater. A stainless steel grater will make the taste bitter. Add the salt and celery powder or salt. Sprinkle with Maggi until the salt and garlic are thoroughly moistened. Top up both with olive oil and let stand for about half an hour. During this time, the salt will dissolve. Once the marinade has steeped, stir it thoroughly until it resembles a sauce and the oil has blended with the rest of the oil. Pour the marinade over the prepared chicken pieces, cover, and marinate for at least half an hour. Place the chicken thighs in a cold oven and cover with aluminum foil or a piece of baking paper. Set the oven to 175°C fan/convection oven or 180-190°C top/bottom heat. After about 30 minutes, remove the foil or paper and finish cooking the thighs. Depending on their size, the thighs will be cooked through after about 40 minutes. We take them out when the skin is nice and crispy and has fallen away from the bone. My father invented this recipe; hence the name. We like to serve it with baguette and a salad of tomatoes, peppers, onions, and olive oil.
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