Sticky Chili Roast Chicken |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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These sticky chicken pieces are perfect for easy yet glamorous entertaining. Ingredients:
6 chicken legs, with skin and bone |
6 chicken thighs, with skin and bone |
3 tablespoons chipotle paste, divided |
3 teaspoons ground coriander |
2 tablespoons olive oil, divided |
1 lime, juice |
black pepper |
2 onions, cut into 8 wedges |
6 garlic cloves, bashed flat |
1 red chili pepper, deseeded, finely chopped |
1 tablespoon dark brown sugar |
1 teaspoon tomato paste |
7/8 cup chicken stock |
Directions:
1. Heat oven to 400 degrees Fahrenheit.
2. Put the chicken into a plastic food bag with 2 tablespoons of the chipotle paste, all the ground coriander, 1 tablespoon oil, a squeeze of lime and a grinding of black pepper.
3. Marinate for 30 minutes or up to 24 hours.
4. Place chicken in a roasting pan; scatter the onion around, drizzle with a little more oil.
5. Roast for 1 hour until the chicken is dark golden and crisping on top. After 30 minutes, tuck the garlic in around the chicken.
6. Lift the chicken and onions out of the pan onto a big plate.
7. Turn the oven to low and keep the chicken warm, uncovered.
8. Place the tin on the burner; spoon off excess fat; add most of the chili pepper and fry for 2 minutes until fragrant.
9. Stir in the dark brown sugar, tomato paste and remaining chipotle paste.
10. Add the chicken stock and bubble down for about 5 minutes until you have a sticky sauce.
11. Season with salt and pepper and another squeeze of lime juice.
12. (The chicken will keep in a low oven, uncovered, for up to half an hour. You can also decant the sauce into a saucepan and reheat it.)
13. To serve, spoon the sauce and garlic over and around the chicken and scatter with the remaining chili.
14. Serve with salad, salsa and wedges.
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