Pollo en Achiote (Achiote-Roasted Chicken with Orange and Red Onion)

• 4 cloves Garlic
• 2 tbsp Ground Annatto
• 2 tsp Dried oregano
• 250 ml Orange juice
• 1 piece Lime
• 2 tbsp Sunflower oil
• 6 pieces Chicken thighs, bone-in, skin-on
• 1 medium Red onion
• 9 pieces Corn tortillas

1. Heat the oven to 220°C (430°F). Finely grate or crush the garlic into a mixing bowl, then stir in the ground annatto, dried oregano, orange juice, lime juice and sunflower oil to make a loose marinade.
2. Add the chicken thighs and turn to coat well, working the marinade under and over the skin. Leave to marinate for 15 minutes at room temperature while the oven finishes heating.
3. Arrange the chicken in a roasting pan skin-side up and pour over any remaining marinade. Roast for 30 to 35 minutes, basting once halfway, until deeply coloured and the juices run clear.
4. Transfer the chicken to a plate and rest for 5 minutes. Pour the pan juices into a saucepan and simmer over medium heat for 3 to 5 minutes until slightly thickened and glossy.
5. Thinly slice the red onion. Warm the corn tortillas in a dry pan or directly over a low flame, turning, until pliable and lightly toasted at the edges.
6. Return the chicken to the roasting pan or a serving platter and spoon over the reduced juices. Serve with the warm tortillas and sliced red onion for wrapping.

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