Spicy chicken thighs

Gemma's Chicken 

Earlier on this week, I promised myself that I would make a Mexican themed dinner as was suggested by my good friend, Gemma. 
(I've known Gem for around 2 years now, her surname is identical to that of a popular film character-when I first met her I thought she was a crazed film fanatic who had changed her surname to somehow make a connection with the particular character.
She also has a wonderful dog, one who I prefer to her at times)
However due to a lack of minced pork and tomatoes and cheese, I decided on something far simpler, a basic dish of chicken and potatoes.
Its hardly imaginative but I realised that I finally had to use the chicken thighs in the fridge to some use, hence my creation of spicy chicken thighs and a side dish of King Edward potatoes. Simple but effective, a bit like Gemma really.
This recipe serves six people approx.

INGREDIENTS for chicken: 
*6 chicken thighs
*2 TBS of smoked paprika
*1TSP of crushed chillies
*3 TBL of soy sauce
*Honey
*1 TBS of salt
*Pepper
*1 TSP of tomato purée
*1TSP of muscadavo sugar
*1 TSP of chilli sauce
* Half squeezed lemon
*1 TSP of rosemary
*Salt
*1 TSP ground corriander
*Sunflower oil
*2 finely chopped cloves of garlic
FOR GRAVY: 
*Few leaves of mint
*Few leaves of Basil
*500 ml of hot water for chicken stock
*Chicken stock cube
*1 TSP of crushed chillies.


METHOD: 
1.) Place the chicken into a large mixing bowl and pour a liberal helping of salt across it. 
2.) Then add the Paprika, muscadavo sugar, crushed chillies, salt , ground coriander and tomato purée in. Proceed to mix, so that the marinade covers all parts of the chickens. Next add the lemon and Rosemary.
3.) Once the spices have been spread across the chicken, add the soy sauce, honey, chili sauce and sunflower oil. Spread the marinade across the chicken and squeeze the lemon juice in. 
4.) Once the chicken is covered, place a sheet of cling film on top and leave it in the fridge until you need to cook it. 
***********
5.) Once the chicken has been taken out of the fridge (within half an hour or longer), place a frying pan on to the stove, and add a liberal gush of oil into it. 
When the oil and surface of the pan have become hot, place the marinated chicken in for 10 minutes. 

Turn sides regularly, to ensure that both are being tended to. 
6.)  Next create the chicken stock, adding chillies to it, before splashing it into the frying pan, so that it covers the chicken pieces, 
Leave for a few minutes, so that it saturates the juices from the chicken. 
7.) Next place, the chicken pieces into a casserole dish and add the garlic slices, before covering and placing into the over at 180 degrees. 
8.) Keep the stock in the frying pan for later and add in the basil and mint, it provides a great gravy to accompany the dish. 
Check up on the chicken regularly, occasionally adding oil to ensure that it doesn't get too dry. 

9.) Within 30 minutes, the chicken should be made. It should be a golden colour, ready to serve with roast potato- or mash.