I don’t know about you but I always end up making the same sauce. But not this time I was determined to make some changes. One thing, the longer you leave the chicken to marinate the better tasting dish it will be at the end.
Suitable for: Gluten free
Prep: 15 mins, Cooks In: 60 mins
Serves: 4-6 people
10 chicken legs
2 to 3 teaspoons salt or to taste
2 tsp coriander powder
2 tsp cumin powder
1 tsp turmeric
1 tsp paprika
2 tsp chilli flakes
2 tsp corn flour
300ml Malt Vinegar
100g salted Butter
Mix all the dry ingredients in a big bowl
Add vinegar and honey to this mixture
Put the chicken into the bowl and rub in the sauce. Leave to marinate for up to 6 hours in the fridge (optional)
Lay the chicken onto a deep oven tray.
Before placing in the oven, cut butter into small cubes and spread on the chicken and cover with Aluminium foil.
Cook on top tray for 45 mins at 220°C or Gas Mark 9
After 45 minutes, remove the baking foil and turn the chicken pieces so that the sauce covers it all over
Place chicken back into the oven for a further 15 mins or until golden brown