I love tequila. It finds its way into many a night out, but here it makes a star appearance in the broad light of day. It is a fantastic flavour companion to lime and spice, and chicken cooked this way is truly irresistible. This dish is great served with rice - something I often take a shortcut with and buy ready cooked. Some roughly chopped coriander stirred through rice elevates it significantly, as does some finely chopped chilli (especially if you like things hot). Coleslaw also makes a fantastic companion and mellows out the spice.

Method⁠:

In the largest Nest bowl, mix all the marinade ingredients together and season with salt and pepper. Add the chicken and toss to coat. Set aside for a few hours, or overnight if possible, to marinade.
Preheat the oven to 180’C/160’C fan/gas 4. Transfer the chicken, skin side up, to a roasting tray, and pour over with the marinade. Add the chicken stock into the dish and place in the oven for 40 minutes, basting the chicken once or twice while its cooking to keep it succulent.
When ready, transfer the chicken to a plate and cover to keep warm. Strain the sauce into a small saucepan and use a spoon to skim the fat off the surface. Place on a high heat and boil vigorously for 2-3 minutes to reduce and thicken slightly. Season to taste.
Serve the chicken with the sauce, boiled rice, and coriander chilli slaw.

Kathryn Bruton, JJ Recipe Editor:

Kathryn is one of the most sought-after recipe writers in the UK. She designs and creates recipes for some of the most loved cookbooks on the shelves today, as well as being the author of her own bestselling cookbook series. Her recipes are guaranteed to help you create flavour without fuss, as her unique recipes make creating delicious seasonal dishes achievable for every cook. As our recipe editor, Kathryn shares new mouth-watering recipes every month, inspired by some of our most loved kitchenware innovations. The JJ recipe hub is where creative food meets creative design. She knows the products and our founders well, and many of the recipes you see here are inspired by some of the many meals they have shared together (she does the cooking, they prepare the drinks!)

1 tsp paprika

2 tsp chilli powder

1 tsp chilli flakes

1 tsp ground cumin

1 1/2 tbsp fried oregano

Zest and juice of 3 limes

250ml 1/2 cup tequila

3 tbsp honey

4 garlic cloves, peeled and sliced

4 large chicken thighs, on the bone with skin (550g roughly)

200ml chicken stock

Serves