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Asian spiced chicken legs

These Asian spiced chicken legs have a fusion glaze of Indian  and Chinese flavours -  sweet and sticky, with a twist. If you want it spicy as in hot, just add some chilli flakes or chopped chilli to the marinade. Perfect for midweek family meals, summer parties and even dinner parties!
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Indian, South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 chicken legs or 8 thighs/drumsticks
  • 4 tbs olive oil
  • 4 tbs honey
  • zest and juice of 2 lemons
  • 2 cloves garlic minced
  • 6 green cardamoms
  • about 1 Tbsp sesame seeds

Method
 

  1. Mix the oil with the honey. Add the lemon zest and juice of 1 lemon. Add the garlic.
  2. Slightly crush the cardamom so the seeds can be exposed.
  3. Place the chicken in a flat dish and brush them with the glaze. Pour over them the glaze, then sprinkle with the cardamom. Marinate for about 2-4 hours.
  4. Preheat the oven to 220°C. Take the chicken out of the refrigerator and transfer them to a roasting dish together with the marinade. Season with salt and pepper.
  5. Put the tin in the oven and reduce the temperature to 190°C. Bake for 35-40 minutes until golden brown, basting the chicken once or twice. After 25 minutes of baking, sprinkle the sesame seeds on top.
  6. Serve warm with roast vegetables or salad and and a mash or rice.