Chicken with Steph’s spice

Ingredients:

• 1 tsp whole allspice berries
• 2 bay leaves, roughly torn
• 1.5 tsp hot chili powder
• 1.5 tsp paprika
• 0.5 tsp ground cinnamon
• 0.5 tsp mixed spice
• 25g light soft brown sugar
• 1.5 tbsp runny honey
• 1-2 green jalapeño chili, finely chopped
• 1-2 red Scotch bonnet (habanero) chili, finely chopped
• 1 small red onion, cut into 1cm dice
• 2 spring onions, finely chopped
• 50ml olive oil
• 1 kg chicken thighs, bone-in, skin-on
• 2 tbsp white wine vinegar
• Salt

Method:

1. Toast Spices: Toast the allspice and bay leaves in a dry pan for 1-2 minutes until fragrant. Crush them to a powder using a mortar and pestle.
2. Combine Ingredients: In a large bowl, combine the crushed spices, chili powder, paprika, cinnamon, mixed spice, brown sugar, honey, chopped chilies, red onion, spring onions, and olive oil. Mix well.
3. Marinate Chicken: Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 6 hours or overnight.
4. Prepare for Cooking: Thirty minutes before cooking, remove the chicken from the fridge and add the white wine vinegar. Toss to coat.
5. Preheat Oven: Preheat your oven to 180°C fan (350°F).
6. Roast Chicken: Place the marinated chicken thighs, skin-side up, on a parchment-lined baking tray. Roast in the preheated oven for about 45 minutes, rotating the tray halfway through, until the skin is crispy and golden brown.
7. Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes before serving.

Enjoy!