West Indian-style chicken legs with sauce chien

200 kcal or less 6 servings autumn caribbean chicken caribbean recipes chicken legs recipe herby chicken over an hour spicy chicken

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Source

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)

Method

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.