Rachel Allen

Delicious spicy chicken

Serves 6 You will need:

• 1.5kg chicken drumsticks or a mixture of drumsticks and thighs (boned or unboned) • 1 tablespoon toasted ground cumin seeds • 1 tablespoon paprika • 1 teaspoon cayenne pepper • 1 tablespoon ground turmeric • 1 teaspoon caster sugar • 1 teaspoon freshly ground black pepper • 1½ teaspoons salt • 3 cloves garlic, crushed or finely grated • 5 tablespoons freshly squeezed lemon juice • 2 tablespoons olive oil • Ballymaloe Tomato Relish, raita and poppadums, to serve

1 Slash the chicken legs with a sharp knife in a couple of places, and place them in a bowl. In a small bowl, mix the toasted ground cumin seeds, the paprika, the cayenne pepper, the ground turmeric, the caster sugar, the freshly ground black pepper, the salt, the crushed or finely grated garlic, whichever you’re using, and the freshly squeezed lemon juice. Rub the marinade all over the chicken pieces, and cover the bowl.

2 Place the bowl of chicken legs in the fridge to marinate for at least two hours, or overnight.

3 Preheat the oven to 180°C, 350°F, Gas 4. Put the marinated chicken pieces on a roasting tin in a single layer, skin-side up, along with all the marinade. Brush or drizzle the chicken pieces with the olive oil, and bake them for about 20 minutes, then turn them over and bake them for a further 20-25 minutes depending, on the size of the pieces. Baste (see my Top Tip, right) the chicken legs two or three times during the cooking time. Transfer the cooked chicken pieces to a serving dish, and spoon the juices over the top and serve.

5 I love to serve these chicken legs with Ballymaloe Tomato Relish, raita (see Rachel Recommends) and some poppadums.