Serves 4. Preparation 20 mins, cooking time approx 1 hour + marinating time
4 chicken leg & thigh joints/about 1.2kg in leg and thigh pieces (washed and patted dry)
For the marinade:
100ml Bim’s Kitchen African Lemon, Garlic & Pepper Sauce
150ml coconut milk
1tbsp sunflower oil
4 generous pinches of salt
Mix all the marinade ingredients together in a bowl. Pour marinade over chicken and mix thoroughly. Leave chicken to marinate in the fridge for at least 2 hours (the longer the better).
When ready to cook, pre-heat the oven to 225°C.
Remove marinated chicken from the fridge at least 30 mins before cooking and place in a suitable casserole dish. Cover the dish tightly with baking foil. Place dish in the middle of the oven for 25 mins. Remove the dish from the oven and carefully remove the foil. Pour all the liquid from the dish into a small pan and return the chicken to the oven uncovered for a further 35 mins reducing the oven temperature 190∞C. Bring the pan of marinade to a boil and simmer until it has reduced by a third and use some of the reduction to occasionally baste the chicken in the oven. Check chicken is thoroughly cooked (juices should run clear).
Add a third of a teaspoon of tomato purée to the remaining marinade reduction (add a touch of water if it appears too thick). Stir thoroughly and simmer for a minute or two to make a delicious sauce to accompany your meal. Serve with desired accompaniments (shown here with some mashed potatoes and stir-fried cabbage and carrot).