We never buy different parts of chicken; we always buy the whole bird and butcher it. This is a much more economically way of buying chicken, as you can use every part of it and have multiple meals for a fraction of the price that you would have paid buying it all separately. We even make an awesome stock from the bones, that is great for soups, risottos and casseroles (to name a few); no chicken died in vein when it enters out house! Because we do this we tend to just joint the whole thing, so often when I cook a chicken leg it will come in multiple parts, but I quite enjoy it this way.
You may also notice that this recipe includes the homemade ketchup I made for my previous recipe, just to prove that this ketchup has multiple uses and can be really versatile.
For the chicken
– 2 chicken legs – separated into drumsticks and thighs
– 1 tbsp tomato ketchup – I used my homemade
– 1 tsp pink peppercorns
– 1 pinch caraway seeds
– ½ tsp mustard seeds
– 1 tsp coriander seeds
– 1 tsp cayenne pepper
– ½ tsp thyme
– Juice ½ lemon
For the mango salsa
– ½ large mango – chopped into chunks
– 1 red chilli – finely chopped
– ¼ red onion – very finely chopped
– ¼ cucumber – seeds removed and roughly chopped
– Juice ½ lime
For the Avocado Cream
– ½ avocado
– 1 green chilli – roughly chopped
– Juice ½ lime
– 1 tbsp double cream
– Rice – cooked according to pack instructions with 1 tsp turmeric
– Mixed salad – roughly chopped
In a dry frying pan over a high heat toss the peppercorns, coriander, mustard and caraway seeds for 2-3 minutes and then grind in a pestle and mortar
Stir the spices together with the cayenne pepper, the thyme and the lemon juice and the smother the chicken legs in the mixture.
Put in the fridge to marinate for an hour
In the meantime you can prepare the salsa and the avocado cream as these are to be served cold
To make the mango salsa simply mix together the ingredients until well combined
To make the avocado cream, put all the ingredients in a food processor and whiz until smooth
Preheat the oven to 180’C
Place the chicken legs in an oven proof dish and cook in the oven for 30-55 minutes, until the juices run clear when you prod them and the skin is crispy
Cook the thighs by heating a frying pan with a splash of oil and frying, skin side down for 3 minutes. Turn them over and cook for another three minutes.
Keep turning them until they are cooked all the way though, this shouldn’t take more than ten minutes.
Roughly chop the thighs and stir into the rice, along with the salad
Plate up all the ingredients and enjoy 😀