West Indian-style chicken legs with sauce chien

• chicken legs↗6
• ground cumin↗1 tsp tsp
• allspice1 tsp tsp
• scotch bonnet↗½

  chilli, seeds removed, finely chopped

• zest and juice 2 limes

  plus extra juice (optional)

• garlic clove↗1
• shallots↗2

  peeled

• flat‑leaf parsley↗large handful
• scotch bonnet↗½

  chilli, seeds removed

• spring onions↗3

  thinly sliced

• grated ginger1 tsp tsp
• rice wine vinegar↗2 tbsp tbsp
• sugar↗pinch of pinch
• cooked rice↗

  to serve (we used coconut rice)

Step-by-step instructions

1. 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. 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. 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.