Vanilla Chicken

To make the rub For the spice rub, just mix all the ingredients together in a large bowl. Add the chicken pieces and turn in the mixture, massaging it all over them. Cover and leave to marinate for at least 1 hour, but it will taste even better after a full 24 hours. For the chicken 1. Preheat the oven to 220C. Have, core and de-seed the peppers, then cut into broad strips. Put the peppers and olive oil in a roasting tin or shallow dish with a little salt (not too much, as some will leach off the chicken), and turn to coat the peppers lightly in oil. 2. Add the chicken to the tin, distributing the pieces amongst the peppers. Pour over the wine and scatter over the thyme sprigs. Roast for 45 minutes or so, turning over the pieces and stirring around twice, until the chicken is cooked through. Check the seasoning. 3. Serve with mashed potato and a green veg.