West Indian-style chicken legs with sauce chien

Ingreadient:

• 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)

Direction

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.
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.
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.