Name: West Indian-style chicken legs with sauce chien
Prep time: 15 min
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)

West Indian-style chicken legs with sauce chien

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

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.