Taste The Tantalizing Flavors Of Caribbean Style ChickenBack
Taste The Tantalizing Flavors Of Caribbean Style Chicken
A visit to the sun and beaches of the Caribbean always sounds good this time of year, but you may also want to start traveling for the food. From conch salad to grilled fish to mango salsas and desserts, it’s hard to beat the fresh, spicy and flavorful dishes of the Caribbean.
The rich flavors are really what make Caribbean cuisine stand out. They highlight everything from specific dishes to their favorite spices. Follow the given recipe for roast juicy chicken thighs in a seriously spicy, herby marinade - swap Scotch bonnet chilies for regular red chilies to turn down the heat.
West Indian-Style Chicken Legs With Sauce Chien
- 6 chicken legs
- 1 tsp ground cumin
- 1 tsp allspice
- ½ scotch bonnet chili, seeds removed, finely chopped
For the sauce chien
- Zest and juice 2 limes, plus extra juice (optional)
- 1 garlic clove
- 2 shallots, peeled
- Large handful flat-leaf parsley
- ½ scotch bonnet chili, seeds removed
- 3 spring onions, thinly sliced
- 1 tsp grated ginger
- 2 tbsp vinegar
- Pinch of sugar
- Cooked rice, to serve (we used coconut rice)
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.
Rub the chicken with the spices, chili and 1 tsp each of salt and pepper. Pour a third of the sauce over and marinate for at least 3 hrs, or overnight.
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.