• Ingredients:
• Chicken legs (10)
• Red onion (2 – chopped into large chunks)
• Red Bell pepper (1 – chopped into large chunks)
• Red African bird eye chili (3)
• Garlic (6 cloves)
• Lemon (1/4 cup)
• Parsley
• Olive oil (2 Tbsp)
• White vinegar (2 Tbsp)
• Mayonnaise (for dipping sauce) (1tbsp)
• Cayenne pepper (1 tsp)
• Paprika (1 tsp)
• Salt
• Black Pepper
• Onion powder (1 tsp)
• Garlic powder (1 tsp)

Recipe:
Roast veggies tossed olive oil in oven for 10-15 minutes at 425°

Once veggies are roasted, put in a blender with 1 Tsp of the following seasonings (onion, garlic, cayenne, paprika, black pepper, parsley, thyme, cilantro) lemon juice and white vinegar

Once blended it will form a paste, marinate chicken in 1/2 of the paste overnight. Reserve the other half for a dipping sauce

The next day, bake chicken for 1 hour (flipping halfway) in the oven at 425°.

Mix the other half of the paste with 1 Tbsp Mayo to make a tasty dipping sauce.

Top with chopped parsley.

Enjoy!

(Jollof rice provided by the good people over at Tasty Ethnic foods of East Hartford!)