World Cuisine

  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 3 tablespoons tomato purée
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • grated rind of 1 orange
  • 1 tablespoon red wine vinegar
  • 1 tablespoon soft brown sugar
  • 1 red chilli, deseeded, if liked, and chopped
  • handful of coriander leaves
  • 4 tablespoons olive oil
  • 8 chicken legs, about 100 g (3½ oz) each
  • salt and pepper

Place all the ingredients except the chicken in a food processor or blender and whizz to a smooth paste. Rub the paste all over the chicken, then place in a non-metallic bowl and cover with clingfilm, or place in a plastic food bag and seal. Leave to marinate in the refrigerator for at least 3 hours and preferably overnight.

Tip the chicken on to a shallow baking tray and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 45 minutes or until the chicken is lightly charred and cooked through, turning once. Serve with salads of your choice.

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