甜椒番茄酱烤鸡Cashew Romesco Chicken Thighs

用火把甜椒烤至焦熟。Place the red capsicums on a rack over the fire and roast them.Once the skin starts to darken, turn them over until the whole pepper is cooked.

把熟甜椒放入塑胶袋里绑紧。待甜椒冷却后取出剥皮，取300克分量。Quickly place the grilled capsicums in a plastic bag and tie it. Once cool, remove from the bag and start peeling off its skin to yield 300g weight.

把甜椒和腰豆粉、黑醋、辣酱及盐放入电动搅拌机搅拌， 搅拌时通过小孔倒入橄榄油，搅拌至材料变细滑为止。加入柠檬汁。Using an electric blender, puree the red capsicums, cashews nuts powder, vinegar, hot sauce and salt in a blender. With motor running, add olive oil in a steady stream through opening in lid until sauce is smooth and lighter in color, add in lemon juice. Set aside some sauce if you like extra sauce.

用此酱料腌鸡腿肉（留一部份酱料后用），收入冰箱至少1小时。Marinate chicken with the romasco sauce, adjusting salt to taste. Leave aside for a minimum 1 hour in the refrigerator.

把烤炉预热至200℃。Heat a grill to medium heat 200℃.

把鸡肉放入烤炉，淋上额外的橄榄油，然后烤约30分钟至熟，间中翻转以烤得均匀。Put chicken in pan and drizzle with some extra olive oil. Grill, turning often and brushing each time with more sauce, until chicken is well browned and cooked through, about 20 minutes.