This is the food that gets me excited for the colder months. It is exactly the sort of comforting dish to sooth the soul and melts away the icy cockles.
I have called this recipe Hells Chicken for no other reason then it is red hot, hit with spice and hellishly good.
It ain’t no saintly salad, thats for sure.
This dish celebrates the cheaper, juicier part of a chicken, the legs and thighs. It has far more flavour than the leaner breast and lends itself well to the scorch of the oven. Beyond a bit of marinading, you need simply pop it in to cook and let it do its business, until the meat flakes from the bone and the skin is blistered and burnished. Its pretty simple, but rather impressive.
For anyone adverse to spice you can leave out, or reduce the amount of chilli (but don’t shy away too much, that’s what makes it).
Hells Chicken with Chargrilled Corn and Chilli Relish
If you fancy, you can serve it with a side salad, although im faar more partical to a honking great mound of steamed broccoli. There isn’t anything like the crunch of a good tenderstem, tossed in garlicy olive oil to get you feeling the love of greens.
- 4 free range chicken legs
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 tsp chilli powder
- 1/2 lemon, juice only
- 1 tablespoon coconut syrup
- sea salt and freshly ground black pepper
- extra virgin olive oil
- 4 cobs of corn
- 100ml coconut milk
- 2 tablespoon lemon juice
- 1/2 teaspoon ground coriander
- 1 green chilli
- 4 tablespoons coriander
- 2 tablespoon parsley
- 2 spring onions
- 1 clove garlic
- 20g sunflower seeds
Mix 1/2 tablespoon of oil, spices, lemon juice, honey, a big pinch of salt and some pepper. Rub this all over the chicken and marinate in the fridge for at least two hours.
Heat the oven to 200C/gas mark 6. Put the chicken legs onto a roasting tray large enough to hold them snugly. Pour over any marinade pop them in the oven to roast for 35-40 minutes.
Meanwhile boil the corn on the cob, by placing in a large saucepan. Cover the corn with water, add a pinch of salt, then place on the stove, over a high heat. Bring to the boil, then reduce to simmer and cook for 10 minutes.
Once cooked remove and pat dry with paper towel. Place a griddle pan over a high heat. Lightly brush the corn cobs with oil and place them on the pan.
Cook the corn until its develops strong charr marks on all sides.
Once the corn is looking dark and golden, use a sharp knife to slice off the kernels. Place 3/4 of the corn in a blender with the coconut milk, lemon juice and a pinch of sea salt. Blend to achieve a rustic sweetcorn mash. Place the mash into a saucepan, with the remaining corn kernels. Add a little dash of water and place over a low flame to heat through.
Add the green chilli relish ingredients to a blender with 6 tablespoons extra virgin olive oil. Blitz until roughly combined.
To serve add a dollop of the corn mash to a plate, top with the chicken and drizzle over the green chilli relish.