Paprika Chicken

Those who cannot take spicy food, please be wary on this dish, it is deadly I reckon, but only to those who cannot take spicy food at all. From my own judgement, I would probably givie it a spicy intensity rating of 6 out of 10. So, feel free to try it, on your own risk. Hahaha



Ingredients:
1 whole chicken
5 potatoes
1 brown onion
1 red capsicum
1 tbsp sea salt
1 tbsp black pepper
2 tbsp lemon juice
2 tbsp olive oil


Marinate & Sauce:
2 tbsp sweet paprika powder
2 tbsp hot paprika powder
1 tbsp crushed chili
1 tbsp Indian tandoori powder
1 tbsp black pepper
1 tbsp lemon juice
1 tbsp rosemary
1 tbsp basil
3 tbsp vegetable oil
5 tbsp milk (use coconut milk for better aroma)
A handful of curry leaves


Method:
1. Crushed all the marinate ingredients and mix well. Leave aside for about 30 minutes.
2. Wash chicken, tap dry with kitchen towel, cover with the marinate, pour the rest into the chicken, tie the legs, leave aside for at least 30 minutes.
3. Cut the potatoes, capsicum and onion into large chunks. Mix well with pepper and salt. Drizzle over with lemon juice and olive oil.
4. Roast the potatoes, capsicum and onion in preheated oven at 200 degrees Celsius for 20 minutes. Consider using aluminium foil.
5. Take out, stir and mix the ingredients. Place chicken on top and cover with aluminium foil, put into oven again and bake at 250 degrees Celsius for 20 minutes.
6. Take out again, turn over the chicken and bake again at 200 degrees Celsius without aluminium foil covering. Remove from oven after approximately 20-30 minutes, or until desired brownness attained. Done, serve hot.


Note: If you don't mind waiting, pour the marinate only after the potatoes, capsicum and onion undergoes first round of roasting. Place raw chicken on top the roasted ingredients, pour and cover evenly with the marinate or sauce.