Wow was this meal great. I think next time I will add a little chicken stock to the roasting pan for more juices to baste with. I served it with some white rice and the family loved it. Emily took the left overs to school with a little soy sauce (she loves soy sauce)
Wednesday, September 15, 2010
1 1/2 teaspoons of canola oil plus more for the pan
1 1/2 tablespoon sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoons fine sea salt
1 1/4 teaspoons black pepper
5 cloves garlic finely chopped
2 1/2 tablespoons white wine vinegar
2 large sweet onions thickly sliced
1 chicken cut into 10 pieces. (I just used boneless chicken beast 6 pieces)
2 red or yellow peppers
1 lemon sliced
Preheat oven 425 degrees. Oil a large roasting pan. In small bowl combine paprika, cumin, salt, pepper, garlic, vinegar, and oil. Make a paste. Place onions in bowl and toss with 2 tablespoons of paste.
Rub chicken with remaining paste and place in roasting pan.
Cover with onions then top with peppers and sliced lemon
Roast for 45 minutes basting several times
Serve over rice.
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