Sauté the tomato paste with a little oil for 3 minutes, then set it aside.

Using an immersion blender, blend the garlic, shallot, chili, bay leaf, 1/2 tablespoon of ground paprika, salt, and lemon zest.

Then add the sautéed tomato paste and the juice of 1/2 lemon, and blend.

Finally, add the olive oil and blend until completely smooth.

Sprinkle the chicken thighs with 1/2 tablespoon of ground paprika, drizzle them with the marinade, cover, and leave in the refrigerator for a few hours, preferably overnight.

Preheat the oven to 200 °C.

Remove the thighs from the marinade (reserve the marinade!), season them with salt, and sauté them in a pan for a few minutes until they develop some color.

Transfer them to a baking tray and bake for 35 minutes, turning them once during cooking.

While the thighs are baking, pour the remaining marinade into a saucepan, simmer for about 5 minutes, and finally add the juice of 1/2 lemon. Remove from heat and stir in the butter.

Transfer the thighs to a plate, drizzle with a few tablespoons of the marinade, and garnish with herbs, fresh chili, and lemon slices.

Serve the remaining marinade alongside the meat for dipping. Enjoy your meal! ✌️