4 tbsp Bim’s Kitchen African Baobab Pepper Jam, 5 tbsp lemon juice, 2 tbsp water, 5 tbsp rapeseed oil (we used Blodyn Aur Oak Smoked Welsh Rapeseed Oil), a few good pinches of salt.
1kg cleaned chicken pieces (we used drumsticks)
Preheat the oven to 220°C
Mix all the marinade ingredients together. Pour over chicken and coat thoroughly. Leave to marinate for at least an hour in the fridge (the longer the better).
Place chicken in a single layer on an oven tray and then into the middle of the pre-heated oven. Cook for 15 mins then reduce oven temperature to 175°C, turn pieces over and cook for a further 20 – 25 mins or until the chicken is nicely browned and cooked through (juices should run clear). Serve hot or cold with your chosen accompaniments (shown here with boiled Jersey Royal potatoes, peppers and coleslaw).