Caribbean Chicken Legs with Sauce Chien

Charmaine Lu -

  • 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