Ingredients
12 chicken thighs
salt
pepper
1 tablespoon cumin, ground
1 teaspoon chili flakes
4 garlic cloves, chopped
4 scallions, chopped
1 turkish pepper, chopped
1 lime
1/2 cup orange juice
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Toast and grind — earthy warmth for curries, chili, dry rubs
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Toast and grind — earthy warmth for curries, chili, dry rubs
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Heat the oven at 375 degrees. Put the chicken in a baking dish. Sprinkle with salt, black pepper, ground cumin and chilli flakes. Chop all of the scallions, green parts and white, the whole thing. Cover the chicken with the chopped garlic, scallions and pepper. Squeeze the juice of the lime all over the chicken then pour the orange juice on too. Cook at 375 for 20 to 25 minutes, stirring it up a bit part way through if needed.