Chicken legs with kumara, apple and prunes

Serves 4

1 tsp sea salt flakes

½ tsp freshly ground black pepper ½ tsp ground coriander

¼ tsp ground allspice

4 free-range whole chicken legs,

skin on (see pantry notes)

2 Tbsp oil (extra virgin rapeseed oil

is good here)

1 onion, finely sliced

250ml apple cider or white wine 500ml chicken stock

2 cooking apples, peeled, cored and

quartered (see pantry notes) 2 medium orange kumara (about 500g), peeled and cut into 2.53cm pieces

A good handful of pitted prunes 8 mint leaves, shredded

1 2

Heat the oven to 180C. Combine the salt, pepper, coriander and allspice on a large 3 4 plate. Pat the chicken legs dry with kitchen paper then rub in the spice rub.

Heat the oil in a large frying pan over medium heat. Add the chicken legs and brown on both sides. Transfer to a casserole dish. Lower the heat to low, add the onion and cook until it begins to soften, 5-7 minutes. Pour in the cider or wine and allow to bubble up, then add the stock. Bring up to the boil.

Arrange the apple, kumara pieces and prunes around the chicken legs. Pour in the hot onion, chicken stock and apple cider. Cover and place in the oven for 1 hour until the chicken is cooked through and the vegetables soften. Sprinkle the chicken with the shredded mint just before serving.