WEST INDIAN-STYLE CHICKEN LEGS WITH SAUCE CHIEN

West Indian-style chicken legs with sauce chien image

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

Provided by Jennifer Joyce

Time 1h15m

Number Of Ingredients 14

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)

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.

Nutrition Facts : Calories 130 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 13 grams protein, Sodium 0.9 milligram of sodium