Ingredients:
6 chicken legs
4 large potatoes peeled and cut into discs-medium thickness
For the Marinade:
1 red onion peeled and roughly chopped
6 garlic cloves peeled and roughly chopped
2 tbs olive oil
Squeeze of half lemon
1 tbs tomato paste
1 tbs pepper paste
1 tbs honey
1 tbs apple cider vinegar
1 tsp dried herbs
1 tbs paprika
1 tsp onion powder
1 tsp cumin powder
1/2 tsp allspice
1 tsp coriander powder
Salt and pepper to season
For the Dressing:
2 Knobs of butter
3 garlic cloves minced
Squeeze of the remaining lemon juice
1tsp dried parsley
Small bunch garlic shoots finely chopped
Finely chopped coriander
Method:
Blend together the marinade ingredients. In a foiled lined tray make a bed of potatoes. Nestle the chicken pieces on top. Preheat oven to 200c.
Pour over the marinade and mix well. Cover with foil. Cook the chicken and potatoes covered for 30mins. Then reduce the heat to 180c, uncover and cook for another 10-15mins.
In a pan heat up the butter, add the garlic and fry for few mins. Stir in the lemon juice, garlic shoots, coriander and parsley.
