We love chicken at our place. So any variation that sounds good, and looks good in the cookbook, I flag and hope to try one day.
Bill Granger came off the bookshelf this time around, and we tried the combination of lime, paprika and honey. It was a very simple recipe to follow, and because it’s baked, I could get on with more important things, like catching up on blogging whilst it baked away. The wafts from the oven did have me wishing it would hurry up cooking so we could eat!
Served with steamed white rice and Asian greens (broccolini in our case), was just a simple but tasty meal. I love the sourness of the lime, with the sweetness of the honey.
Lime, Paprika and Honey Glazed Chicken
2 tablespoons plain flour
2 teaspoons paprika
Freshly ground black pepper
8 chicken legs
2 red onions, cut into wedges
2 tablespoons olive oil
2 teaspoons grated fresh ginger (I used frozen and it was fine)
1 garlic clove, crushed
2 tablespoons honey
125ml (4 fl oz / 1/2 cup) chicken stock
1 lime cut into thin wedges
Serve it with:
Asian greens (I went for broccolini)
Fresh coriander (cilantro) leaves
1. Preheat oven to 220°C (425°F / Gas 7).
2. Mix the flour and paprika and season with salt and pepper. Dust the chicken legs in the flour an then put in a large roasting tin with the onions. Drizzle with the olive oil and roast for 20 minutes, turning the chicken once during this time.
3. Mix together the ginger, garlic, honey and chicken stock. Pour over the chicken and add the lime wedges to the tin. Roast for another 10 minutes, or until the chicken is golden and glazed.
4. Serve with steamed rice, greens and lots of coriander leaves.