Ingredients:

• ü  1.5 kg bone in chicken (chicken thighs works as well)

• ü  1/4 cup each of Curry Leaves, Mint, Oregano, Sage, Basil 

• ü  Couple of steam of Rosemary and Thyme

• ü  1/2 tsp Seeds of Cumin, Coriander, Fennel and Mustard

• ü  1 tsp of powder All Spice and Turmeric

• ü  1 tsp of Capers

• ü  4-5 Anchovy 

• ü  Two Garlic cloves

• ü  1-inch fresh Ginger

• ü  1 cup of virgin Olive Oil

• ü  2 tbsp of freshly squeezed Lime juice

• ü  1 tbsp of smoked paprika

• ü  1 tbsp garlic powder

• ü  2-3 pinch salt and black pepper

Instructions:

• ü  Lightly pan fry seeds (until mustard start cracking)

• ü  Grind them and add Turmeric, All Spice, and Salt and Pepper and mix them well.

• ü  Season chicken generously with the spice mix

• ü  Add half of olive oil in a blender and add herbs one at a time, making sure that herbs are mixing into a paste

• ü  Add anchovies and crapes, then chopped garlic and ginger

• ü  Add fresh lime juice (and if necessary, add rest of the olive oil)

• ü   Place the chicken in a large bowl, pour the paste and mix them well.

• ü  Cover it and put them in refrigerator overnight to marinate

• ü  Take chicken out of refrigerator to back to room temperature before cooking

• ü  Once ready to cook, pour 2-3 tsp of olive oil in heated frying pan - increase the temperature to low to medium heat

• ü  Place the chicken and cook about 3-4 min each side until they are brown

• ü  Remove the chicken pieces from the pan and lay them on oven tray

• ü  Lightly coat chicken with the herb paste again with flour

• ü  Place the oven tray in 180c oven for 15-20 min (depending on size)

• ü  Take the chicken out of over and it rest 5-10 minutes and serve them

This chicken can be served on white rice. In my case I had some cooked rice, so I decided to make quick fried rice