Kathy Paterson's Chicken Thighs with Ottolenghi Pilpelchuma

A great coating for chicken, Ottolenghi’s Pilpelchuma is a Libyan chilli paste - a blend of roasted peppers, garlic, cumin and a hit of chilli.
This recipe is loosely based on a chicken and pineapple one-tray oven cook from Ixta Belfrage. Ixta began her culinary career at Ottolenghi’s Nopi restaurant before moving to the Test Kitchen. Serves 4

INGREDIENTS

4-6 bone-in chicken thighs, skin on
1 jar Ottolenghi Pilpelchuma (you'll only use 3 Tbsps)
1 tablespoon olive oil, plus a splash extra
4 cloves garlic, crushed
2 shallots, very finely sliced
3-4 thick slices fresh ripe pineapple, cut into large pieces and cored
125ml orange juice
125ml chicken stock
2 good handfuls of soft fresh herbs and rocket leaves, see tips
lime or lemon wedges

METHOD

Heat the oven to 180°C. Rub all the chicken skin with two tablespoons pilpelchuma.

Heat a Le Creuset Everyday Pan (one that will fit the chicken thighs in a single layer and spaced apart), over medium heat. Add one tablespoon olive oil and put in the chicken, skin side down. Brown the chicken, without burning the pilpelchuma, then turn over.  Add the garlic and half of the shallot, allowing to cook a little in the residual heat.

Put the pineapple pieces in a bowl and add one tablespoon of pilpelchuma. Toss to coat the pineapple then arrange the pineapple around the chicken.

Pour the orange juice and stock around the chicken. (You want to keep liquid off the chicken skin so it remains brown and crisp). Season with salt and put in the oven to cook for 40-45 minutes or until the chicken is cooked through. This will depend on the size of your chicken thighs.