Dry Adjika Chicken with Potatoes
Juicy chicken thighs and potatoes roasted with a spicy blend of paprika, chili, garlic, and coriander. A hearty, one-tray dinner with bold, smoky heat.
- Time
- 50 min
- Serving
- 737 kcal
- Ingredients
- ≈ $1.52
- Protein
- 45 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 230 g
- 2 Potatoes≈ $2.19 per kg 230 g
- 3 Sunflower oil 12 ml
- 4 Paprika 3 g
- 5 Chili flakes 1 g
- 6 Garlic powder 2 g
- 7 Ground coriander 2 g
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix olive oil, paprika, chili flakes, garlic powder, coriander, salt, and black pepper into a paste.
Coat chicken1 and potatoes2 with the spice mix, arrange in a single layer in a baking dish.
Roast at 400°F (200°C) for 45–50 minutes, flipping the potatoes2 once halfway.
Check doneness: chicken1 juices should run clear, potatoes2 tender inside with crispy edges.
Tips
- Why it works
- Pat the chicken dry before baking so the ajika mix sticks evenly and doesn't burn from moisture. If you leave it wet, the crust won't be as crisp and will taste bitter from the juice.
- Substitutions
- Replace the dried garlic with fresh: 2 cloves, but add them to the oil 5 minutes before baking so they don't burn. You can replace the chili flakes with ½ tsp of ground chili, but the dish will be less aromatic.
- Common mistakes
- The potatoes overbake if you don't turn them in time: black outside and raw inside. Check after 40 minutes.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the microwave for 2–3 minutes under a lid, adding 1 tbsp of water for juiciness. Don't freeze, the ajika loses its heat.
- Serve with
- Serve with soured milk or kefir to soften the heat. Works for a family dinner on cold evenings.
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