This recipe happened because I got to the end of the week and still had a bag of fresh mint leaves in the fridge that I hadn’t done anything useful with. I added turmeric as I don’t really use it enough and it apparently does lots of good things for us. I thought the end result was quite tasty and even had the left-over chicken for breakfast the next morning. I still get strange looks from my colleagues when I eat this stuff for breakfast – very amusing!
What you need:
4 chicken legs
handful of fresh mint leaves, finely chopped
1 mild or medium chilli, finely chopped (seeds in or out, up to you)
2 tbsp olive oil
1 tsp cumin
1 tsp turmeric
2 cloves garlic, crushed
freshly squeezed juice of 1 lemon
½ tsp honey
salt and freshly ground black pepper
How to make it:
Preheat your oven to 180C.
Wash the chicken legs, pat dry with kitchen towel and place in an oven proof tray.
In a small bowl, mix together the rest of the ingredients.
Rub this marinade all over the chicken legs, including under the skin.
If you have time, cover the tray and pop it in the fridge for 30 minutes.
When you’re ready to cook the chicken put it in the oven for about 40 minutes, or until it is cooked through.
I cooked carrots, parsnips and leeks in the same tray as the chicken but you obviously don’t have to. You can cook them separately, or cook some entirely different vegetables to go with your chicken. Life is full of possibilities, and you are limited only by your imagination. Or some shit like that.
Serve it up and eat.