Spicy Paprika Chicken

Ingredients for 4 servings:

• 1 large chicken
• 2 tbsp honey
• 1 onion(s)
• 2 red bell peppers
• 1 tbsp curry paste, green
• 80 ml coconut milk
• 2 tbsp soy sauce
• 2 tsp harissa
• 2 tsp spice mix (Ras-el-Hanout)
• 2 chili peppers
• 2 tsp sweet paprika powder (if possible “Pimenton de la Vera”)
• 1 tsp salt
• 1 shot of red wine

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 day 1 hour 25 minutes

Spicy chicken with peppers

Cut the bell pepper and onion into very small cubes. Mix with the other ingredients (without the wine). Rub the chicken (cut into 8 pieces) thoroughly with the marinade on all sides and let it marinate in a freezer bag for about 24 hours, kneading occasionally. Then place the pieces skin-side down in a roasting pan. Place in the preheated oven (approx. 170°C). After about 30 minutes, turn the pieces of meat over and add a splash of red wine. Baste with a little liquid occasionally. After another 40 minutes (or a little longer), the chicken pieces should be golden brown, crispy, and cooked through. When the meat is done, add a splash of wine to the sauce, if desired, and thicken with a little cold butter. Serve with baguette, mashed potatoes, potato croquettes, etc. as a side dish.