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)
- 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.