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PAPRIKA AND CORIANDER ROASTED CHICKEN

This roast chicken comes out of the oven in a sea of wonderful vibrant juices. Mop them up with bread or rice.

1.5kg chicken legs

2 lemons, 1 cut into 8 wedges and 1 juiced

2 tablespoons olive oil

2 teaspoons coriander seeds, crushed

1 teaspoon paprika

4 tablespoons soy sauce

2 garlic cloves, crushed

3 onions, cut into thin wedges steamed rice

Season the chicken pieces with sea salt and freshly ground black pepper and place in a dish. In a bowl mix together the lemon juice, oil, coriander seeds, paprika, soy sauce and garlic to make a marinade. Pour over the chicken and rub into the skin. Cover and place in the fridge for 30 minutes.

Preheat the oven to 200°C/gas mark 6. Place the onion and lemon wedges on the bottom of a baking tray to form a bed. Place the chicken pieces on top and pour over the marinade.

Roast for 35 minutes or until the chicken is cooked through, basting occasionally to prevent the chicken drying out. Serve with steamed rice. SERVES 4–6