This is spicy and delicious, and gives me a chance to use my fancy, iron skillet.
Prep: 1 h 15 m
Cook: 35 m
Ready In: 1 h 50 m
- 4 large chicken legs, skin on, cut into drumsticks and thighs and scored
- Olive oil, for frying
- 2tbsp Worcestershire sauce
- Rice, to serve
- 4–5 thyme sprigs, to garnish (optional)
For the marinade
- 1–2 Scotch bonnet chillies, deseeded and finely chopped
- 2 garlic cloves, peeled and crushed
- 1tsp ground cloves
- 1tsp ground cinnamon
- 1tsp ground nutmeg
- 2tsp ground allspice
- 5–7 thyme sprigs, leaves only (you will need about 2 tbsp)
- Freshly ground black pepper
- Olive oil
- 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).
- Preheat the oven to 220°C/425°F/Gas Mark 7.
- Heat a large ovenproof pan over a medium-high heat and add a dash of oil. Fry 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 tray). Remove the foil for the last 5 minutes if the chicken needs colouring a little more.
- Serve the chicken hot with rice.
Modified recipe from Gordon Ramsay.