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West Indian-style chicken legs with sauce chien

West Indian-style chicken legs with sauce chien

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Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
NutrientUnit
kcal130
fat8g
saturates2g
carbs3g
sugars2g
fibre0g
protein13g
salt0.9g
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Ingredients

For the sauce chien

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2014

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Overall rating

Rating: 5 out of 5.6 ratings
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