Fri, 3 August 2018
Serves 2 - 4
Ingredients
· 4 chicken thighs, skin on, bone in
· 4 chicken drumsticks , skin on, bone in
· 1 fresh red chilli
For the rub
· 1 heaped tsp smoked paprika
· 1 heaped tsp caster sugar
· 1 level tsp cumin seeds
· 1 tsp sea salt
· Pinch freshly ground black pepper
BBQ sauce
· 200g light soft brown sugar
· 200g tomato ketchup
· 200ml fresh unsweetened apple juice
· 4 tblsp Worcestershire sauce
· 4 tblsp balsamic vinegar
· 2 heaped tsp Dijon mustard
· Juice of 2 oranges
· Chipotle Tabasco – a dash – to taste
· Sea salt to taste
Method
1. Preheat the oven to 180°C.
2. For the rub, grind all the ingredients into a pestle and mortar until fine. Then place the rub all over the chicken and put in a roasting tray.
3. Place in a hot oven for 45 minutes to an hour or until cooked through.
4. For the BBQ sauce, place all of the ingredients into a saucepan over a high heat. Whisk well to mix them together. Then bring to the boil. Reduce the heat to low, simmer for 10-15 minutes, or until it’s sticky and coats the back of a spoon.
5. Once cooked, remove the chicken from the oven and reduce the temperature to 140°C.
6. Take a piece of chicken and drop it into the BBQ sauce. Using a slotted spoon, remove to a wire baking rack placed over a roasting tray. Return to the middle shelf of the oven for 10 minutes.
7. Remove the chicken from the oven and dip each piece into the BBQ sauce.
8. Return it to the oven for a further 10 minutes, or until sticky. Serve with sliced chilli scattered on top.
Enjoy!
