- 6 chicken legs
- 1 tsp ground cumin
- 1 tsp allspice
- ½ scotch bonnet chilli, seeds removed, finely chopped
For the sauce chien
- zest and juice 2 limes, plus extra juice (optional)
The same shape, but smaller than…
- 1 garlic clove
- 2 shallots, peeled
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- large handful flat-leaf parsley
- ½ scotch bonnet chilli, seeds removed
- 3 spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tsp grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tbsp rice wine vinegar
- pinch of sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- cooked rice, to serve (we used coconut rice)
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
To make the sauce, place all the ingredients in the small bowl of a food processor, with 2 tbsp boiling water and a pinch of salt. Blend and taste, adding another squeeze of lime juice if needed.
Rub the chicken with the spices, chilli and 1 tsp each of salt and pepper. Pour a third of the sauce over and marinate for at least 3 hrs, or overnight.
Heat the oven to 200C/180C fan/gas 6. Transfer the chicken to a roasting tin and roast for 1 hr, or until crisp and the meat pulls away from the bone. Serve the chicken with the remaining sauce and some coconut rice.