I don’t think it’s necessarily been a conscious decision, but I’ve never before considered cooking anything by this scarily sunny, Aussie chef. He is all things wholesome and happy personified, and quite frankly slightly unnerving. But healthy British cynicism aside he does always tend to cook really appealing, but health conscious food – all great summer fare. So, after trying this at my sister’s at the weekend, I’m converted, but may still have to cook him in batches so to speak…
And it’s another child-friendly winner at no sacrifice for the grown-ups…
Serves 4
(Sacha substituted lemon for the lime – either is good I’m told)
Ingredients
- 2 tbsp plain flour
- 2tsp paprika
- 8 chicken legs
- 2 red onions, cut into wedges
- 2 tbsp olive oil
- 2tsp grated fresh ginger root
- 1 garlic clove, finely chopped
- 2 tbsp honey
- 125ml chicken stock
- 1 lime, cut into thin wedges (unwaxed)
Method
1. Preheat the oven to 220ºC/gas mark 7
2. Mix the flour and paprika and season with salt and pepper. Dust the chicken legs in the flour and then put in a large roasting tin with the onions.
3. Drizzle with the olive oil and roast for 20 minutes, turning the chicken once during this time.
4. Mix together the ginger, garlic, honey and chicken stock. Pour over the chicken and add the lime wedges to the tin. Roast for another 10 minutes, or until the chicken is golden and glazed.
5. Serve with steamed rice, greens and coriander leaves. (Sacha served it with basmati and wild rice, and broccoli- and spooned the lovely, sticky juices from the pan all over the chicken and rice.)
