4 chicken thigh pieces (with skin on and bone in, scored a few times on the skinless side)
Some sea salt and freshly ground black pepper (rubbed into the chicken pieces)
1 yellow pepper (diced into 1 inch)
Few fresh thyme and rosemary sprigs
Pre heat oven to 200 degree C.
For the Sauce :
1 medium onion (roughly chopped)
2 cloves of garlic (roughly chopped)
2 green chillies
2 red chillies
Juice of half a lemon
1 tablespoon white wine vinegar
2 teaspoon of worcestershire sauce
A handful or 100 gm of basil leaves
1 teaspoon sugar
2 tablespoons of extra virgin olive oil
Sea salt and ground black pepper (to taste)
3 tablespoon of water
Blend all the ingredients in a blender to a smooth paste.
Now heat a griddle and put the chicken pieces skin side down, the skin will release its own fat and that will fry the chicken, so no need to add oil. Fry till the skin are golden brown and crisp. Then turn the pieces and fry till the other side gets the golden colour.
Remove the chicken pieces and to the same griddle add the peppers and fry till they turn a little soft and blistered.
Now pour the blended sauce into a baking tray hollow and big enough to hold the sauce and the chicken pieces. Evenly layer the sauce and then place the chicken pieces with skin side up, and add the thyme and rosemary sprigs.
Bake in the oven for 30 minutes or till the sauce has reduced to half and thicker consistency.
Once done, place all the peppers in the same tray.
Serve hot.
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