Chicken thighs are about the cheapest bit of meat you can get, and if you dress it up with the right spices then dare I say it, even the skin tastes good. The spice I used for this was galric salt, paprikka, crushed rose pepper, and a light dusting of curry.
Whack them into a hot oven at around 200 and stand back and watch them sizzle. When they are just turning brown take them out and turn them over and slap them back in the oven until the top side is crisp. Serve them up with thick cut chips and eat everything with your hands. No forks allowed. When you are finnished eating for dessert lick the stickiness and all the cooking flavours off your fingers.
Verdict: Dangerously satisfying. Do not repeat on a regular basis if you know what is good for you.
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