Name: West Indian-style chicken legs with sauce chien
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: Caribbean
Ingredients: 6 chicken legs; 1 tsp ground cumin; 1 tsp allspice; ½ scotch bonnet chilli, seeds removed, finely chopped; zest and juice 2 limes; plus extra juice (optional); 1 garlic clove; 2 shallots peeled; large handful flat-leaf parsley; ½ scotch bonnet chilli, seeds removed; 3 spring onions thinly sliced; 1 tsp grated ginger; 2 tbsp rice wine vinegar; pinch of sugar; cooked rice to serve (we used coconut rice)

Instructions

3 steps

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.

60 min

Progress

0 / 3 steps