This is one of my favourite recipes, and my favourite way of eating it is with Jamie Oliver’s Moorish Crunch Salad. It is ultra-easy to prepare (with very little washing up, which is always a bonus), and is versatile too. You could make the same amount of marinade but smother it over a whole chicken, which would still work beautifully with the salad, or use chicken breasts and make middle eastern style flatbreads to wrap round it with tabbouleh. Alternatively, you could use chicken thighs or drumsticks, which will turn it into a perfect picnic/finger-food dish.
To serve 4, whatever type of chicken you use.
Chicken legs – 4
Tahini – 3 tbsp
Natural yoghurt – 3 tbsp
Lemon juice – 1 or 2, depending on size
Garlic – 4 cloves
Paprika – 1½ tsp
Ground cumin – 1½ tsp
Extra virgin olive oil
Salt and black pepper
- Drizzle some oil onto a baking tray and heat in a hot oven.
- Meanwhile, combine all of the other ingredients together in a bowl.
- Bake in a moderately hot oven for about 30 minutes*, by which time the meat should be falling off the bones, and the skin should be crispy and deliciously sticky from the marinade.
*I STRONGLY ADVISE YOU TO FOLLOW THE COOKING INSTRUCTIONS ON THE PACKET/FROM YOUR BUTCHER AS COOKING TIME WILL BE HIGHLY DEPENDENT ON THE SIZE OF THE CHICKEN LEGS, NOT TO MENTION YOUR OVEN. THIS GOES FOR EVERYTHING ON MY BLOG.