6 chicken legs
1 tsp ground cumin
1 tsp ground allspice
½ Scotch bonnet chilli (or 1 - 2 red chillies), seeds removed, finely chopped
For the sauce chien
zest and juice of 2 limes, plus extra juice (optional)
1 garlic clove
2 shallots, peeled
large handful flat-leaf parsley leaves
½ Scotch bonnet chilli (or 1 - 2 red chillies), seeds removed
3 spring onions, thinly sliced
1 tsp grated ginger
2 tbsp rice wine vinegar
pinch of sugar
600 g green beans, blanched, to serve
1 ½ cups basmati rice, steamed, to serve
- 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. 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, green beans and rice.