Reggae reggae nachos
These nachos are a great crowd-pleaser, perfect for sharing with friends over a cocktail
West Indian-style chicken legs with sauce chien
Serves 6
Easy
Prep:
Cook:
plus at least 3 hrs marinating
Roast juicy chicken thighs in a seriously spicy, herby marinade - swap Scotch bonnet chillies for regular red chillies to turn down the heat
Skip to ingredients
- 6 chicken legs
- 1 tsp ground cumin
- 1 tsp allspice
- ½ scotch bonnetchilli, seeds removed, finely chopped
For the sauce chien
- zest and juice 2 limesplus extra juice (optional)
- 1 garlic clove
- 2 shallotspeeled
- large handful flat-leaf parsley
- ½ scotch bonnetchilli, seeds removed
- 3 spring onionsthinly sliced
- 1 tsp grated ginger
- 2 tbsp rice wine vinegar
- pinch of sugar
- cooked riceto serve (we used coconut rice)
Nutrition: per serving
- kcal130
- fat8g
- saturates2g
- carbs3g
- sugars2g
- fibre0g
- protein13g
- salt0.9g
Method
step 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.
step 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.
step 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.
