This is real feel-good carnival food. There’s nothing demanding about it, but the warmth of the spices, punctuated by the fierce heat of the Scotch bonnet chiles, always puts a smile on my face. If you don’t like too much heat, use less chile, of course, or even a milder variety, such as the jalapeño.
SERVES: 4
INGREDIENTS:
- 4 large chicken legs, skin on, cut into drumsticks and thighs and scored
- Olive oil
- 2 Tbsp Worcestershire sauce Rice, to serve
- 4–5 thyme sprigs, to garnish (optional)
FOR THE MARINADE:
- 1–2 Scotch bonnet chiles, seeded and finely chopped
- 2 garlic cloves, peeled and crushed
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 tsp ground allspice
- 5–7 thyme sprigs, leaves only (you will need about 2 Tbsp)
- Freshly ground black pepper
- Olive oil
INSTRUCTIONS:
- Preheat the oven to 425°F.
- 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 medium-high heat and add a dash of oil. Cook 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 pan). Remove the foil for the last 5 minutes if the chicken needs coloring a little more.
- Serve the chicken hot with rice and thyme sprigs, if using.
