Pre-heat the oven to 180C and then cook the chicken in a roasting tray covered with foil for about an hour, until cooked through. Heat a griddle pan on a high heat, and then sear the legs on both sides until charred and crisp. I also knocked up a quick lime and coriander yoghurt to counter the heat of the chicken. Serve with salad with rice & peas:
1 can gungo peas or black-eyed
1 tablespoon vegetable or peanut oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 cups long grain rice
1 can coconut milk
2 1/2 cups chicken or vegetable broth
1 teaspoon chopped fresh thyme leaves
Salt, to taste.
Drain and rinse the gungo peas, and heat the oil in a heavy based saucepan that has a lid. Fry the onion for about 5 minutes, stirring every now and again, letting it soften and brown a little. Then add the chopped chile and garlic, and give everything a good stir around. Now stir in the rice, making sure it is all slicked with oil, then pour in the coconut milk and chicken or vegetable broth and stir in the drained gungo peas. Bring to a bubble, clamp on the lid, and turn down the heat to very low and let it cook gently for 15 minutes.