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chicken olive oil Worcestershire sauce rice thyme scotch bonnet pepper garlic ground cloves ground cinnamon ground nutmeg ground allspice thyme fresh ground black pepper olive oil
Viewed: 105 - Published at: 9 years agoIngredients
- 4 large chicken legs, skin on, cut into drumsticks and thighs and scored
- 1 tablespoon olive oil, for frying
- 2 tablespoons Worcestershire sauce
- 1 cup rice, to serve
- 2 tablespoons fresh thyme sprigs, to garnish
- 1 tablespoon scotch bonnet pepper
- 2 garlic cloves, peeled and crushed
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons ground allspice
- 2 tablespoons fresh thyme sprigs, leaves only
- 1 pinch fresh ground black pepper
- 1 dash olive oil
Method
- Preheat the oven to 220°C/Gas 7.
- (marinade ingredients begin at the chillies. use 1-2 scotch bonnet chillis (deseeded and finely chopped)). First prepare the marinade by combining all the ingredients with a good grinding of black pepper and a dash of oil. Rub the marinade into the chicken pieces, massaging it into the scored meat. Leave to marinate for at least 1 hour (or, better still, overnight).
- Heat a large ovenproof pan over a medium-high heat and add a dash of oil. Fry the chicken pieces for about 10 minutes until golden brown on all sides. Add the Worcestershire sauce and cook for 2 minutes.
- Cover with an ovenproof lid or foil and place in the preheated oven for 20 minutes until cooked through (if your pan isn't ovenproof, simply transfer the chicken to a roasting tray). Remove the foil for the last 5 minutes if the chicken needs colouring a little more.
- Serve the chicken hot with rice.
