Ingredients:
4 large chicken legs, skin on, cut into drumsticks and thighs
Olive oil
2 tbsp Worcestershire sauce
For the marinade: 2 garlic cloves, peeled and crushed
1–2 chilies, finely chopped
1 tsp ground cloves,1 tsp ground cinnamon, 1 tsp ground nutmeg and 2 tsp ground allspice.
1 tsp ground cloves,1 tsp ground cinnamon, 1 tsp ground nutmeg and 2 tsp ground allspice.
2 tsp ground allspice
Salt & freshly ground black pepper
1 tbsp honey
2 fresh lemon wedges
whole head of garlic, Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves
4 people
10 Min.
50 Min.
Directions:
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1
Preheat the oven to 220°C.
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2
First prepare the marinade by combining all the ingredients with salt, ground black pepper, and olive oil. Mix the marinade into the chicken pieces, massaging it into the chicken meat. Leave to marinate for at least 1 hour.
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3
Heat a large pan over a medium-high heat and add oil. Fry the chicken pieces for about 10 minutes until golden brown on all sides. Add the Worcestershire sauce, a whole head of garlic and lemon wedges and cook for 2 minutes.
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4
Put all the ingredients into a tagine or roasting tray covered with foil in the preheated oven for 30 minutes until cooked. Remove the foil for the last 10 minutes to turn golden.
