Caribbean Chicken Legs with Sauce Chien
Caribbean Chicken Legs with Sauce Chien



  • 6 whole chicken legs
  • 1 tsp ground cumin
  • 1 tsp allspice powder
  • ½ scotch bonnet, deseeded and chopped
  • For the Sauce
  • 2 limes, juice and zest
  • 1 garlic clove
  • 2 peeled shallots
  • Bunch of parsley
  • ½ scotch bonnet, deseeded
  • 3 sliced spring onions
  • 1 tsp grated ginger
  • 2 tbsp white wine vinegar
  • Pinch of sugar
  • Coconut rice, cooked to serve
  • Make the sauce by chucking all the ingredients into a food processor with 2 tbsp of hot water and some salt. Blend until combined.
  • Rub the chicken with cumin and allspice, seasoning and the chilli. Pour over a third of the sauce and leave to marinate in the fridge overnight. When ready to cook, heat the oven to 200C and roast the chicken for 1 hour or until falling off the bone. Serve the chicken with the heated sauce and some coconut rice. Perfect!
1 hr
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box