Spice up this summer dish with herbs.
Pollo Picante Latinoamericano
Serves 4
Heat the oven to 425F (220C)
8 organic or free range chicken thighs without skin
2 organic limes
2 tsp. (10 ml) ground cumin
1 tsp. (5 ml) chili powder
1/2 tsp. (2,5 ml) each: cayenne pepper and garlic powder
pinch of ground cloves
3 Tbs. (45 ml) (dairy-free) butter
1. Spray a backing dish with olive oil cooking spray.
2. Lay out the chicken thighs in a prepared pan.
3. Squeeze the lime juice over the chicken.
4. Combine all the spices in a small bowl. Sprinkle over the meat.
5. Divide the butter into 8 clumps. Place 1 clump n top of each chicken thigh.
6. Bake for about 45 minutes.
¡Buen Provecho!
