Ingredients:

• ½ cup fresh cilantro, chopped
• 1 (2-inch) piece fresh ginger, peeled and sliced
• 1 large shallot, peeled and roughly diced
• 1 tablespoon Litehouse® freeze-dried garlic
• 1 tablespoon Litehouse® freeze-dried parsley
• ½ cup Piri-Piri sauce
• ¼ cup extra-virgin olive oil
• ¼ cup fresh lime juice
• 1 teaspoon coarse kosher salt
• 1 teaspoon ground black pepper
• 2-3 pounds boneless, skinless chicken thighs
• 2 pounds fingerling Idaho® potatoes

For the glaze/dipping sauce:

• ½ cup unsalted butter
• ¼ cup fresh cilantro, chopped + more for garnish
• 2 teaspoons Litehouse® freeze-dried garlic
• 2 tablespoons Piri-Piri sauce
• 2 tablespoons fresh lime juice

Directions:

1. To make the marinade, add cilantro through pepper to the bowl of a food processor and blend 20-30 seconds, or until well incorporated. 
2. Pour half of the marinade into a casserole glass baking dish, then top with the chicken thighs and potatoes.
3. Pour the remaining marinade over, coating everything well. Cover and chill for at least 2 hours, or overnight.
4. Preheat the oven to 400°F. Transfer the chicken and potatoes to a roasting pan and cook for about 40-45 minutes, or until cooked through, basting occasionally.
5. Make the glaze while the chicken and potatoes are in the oven. In a small saucepan melt the butter.
6. Add the cilantro, garlic, Piri-Piri sauce, and lime juice, mixing until well incorporated. Cook for 5 minutes.
7. Remove from heat, warming just before serving.
8. Once chicken and potatoes are cooked, top with half of the warm glaze.
9. Garnish with freshly chopped cilantro and serve with the remaining half of the glaze as a dipping sauce.