This spicy roast chicken is inspired by the flavour and techniques of various Latin American cuisines.
Serve with rice or roasted new potatoes and green vegetables.
Ingredients
for 4 people
- 4 Chicken legs or 8 Chicken thighs on the bone
- 1 White onion diced
- 1 Carrot peeled and sliced
- 5 cloves Garlic
- Juice of 4 limes
- Juice of 2 large oranges
- 1 TSP Allspice
- 2 TSP Cumin powder
- 1 TSP Chilli powder
- ½ TSP Black Pepper Powder
- ½ TSP Cinnamon Powder
- 2 TSP Sugar
- Sea Salt
Method
Salt the chicken pieces liberally and place in a non-metallic food container and squeeze over the lime juice.
Place in the fridge and leave to marinate for 30 minutes. Meanwhile puree the rest of the ingredients together in a large jug until smooth and then bring up to the boil in a sauce pan. Once boiling, lower the heat to a simmer and cook for at least 30 minutes.
Taste the sauce and season with a little salt but not too much as the chicken has been salted. Roast the chicken pieces with a little vegetable oil poured over at 180ºC until nearly cooked about 30 to 40 minutes.
Cover the chicken pieces liberally with the sauce using a tablespoon and return to the oven for 10 more minutes.
Serve garnished with coriander leaves and a couple of wedges of lime.
Gavin McArdell
www.CurryFrenzy.com
