West Indian-style chicken legs with sauce chien

West Indian-style chicken legs with sauce chien

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(3 ratings)

Prep: 15 mins Cook: 1 hr plus at least 3 hrs marinating

Easy

Serves 6
Roast juicy chicken thighs in a seriously spicy, herby marinade - swap Scotch bonnet chillies for regular red chillies to turn down the heat

Nutrition and extra info

Nutrition: per serving

  • kcal130
  • fat8g
  • saturates2g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein13g
  • salt0.9g
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Ingredients

  • 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)
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 garlic clove
  • 2 shallots, peeled
    Shallot

    Shallot

    shal-lot

    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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tsp grated ginger
    Ginger

    Ginger

    jin-jer

    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
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • cooked rice, to serve (we used coconut rice)
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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LuluLolly
13th Oct, 2016
5.05
This is an excellent recipe! The sauce chien is delicious and perfectly balanced. Definitely one to do again!
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