Spiced Chicken Legs with Tomatoes, Ginger and Peas

There has been a sudden temperature drop in Andalucía today. Down to a measly 23°C, which is apparently enough to justify something spiced and warming for supper after the football. No further excuse required.

These spiced chicken legs are built around a handful of pantry spices, a tin of coconut milk, and a blitzed tin of tomatoes. The ginger and garlic are pounded to a paste and stirred through the spices before hitting the pan - that is where the depth comes from. Dry-frying the coriander seeds and dried chillies before grinding them takes an extra five minutes and is worth every one of them.

Serves 2

Ingredients

• 2 chicken legs, each cut into drumstick and thigh
• Sunflower oil
• 1 large onion, roughly chopped
• Thumb-sized piece of fresh ginger, peeled
• 5 garlic cloves, peeled
• 1 tsp coriander seeds, dry-fried and ground
• 1 tsp dried chillies, dry-fried and ground
• 1 tsp chilli powder
• 1 tsp turmeric
• 400g tin coconut milk
• 400g tin chopped tomatoes, blitzed
• Small handful fresh coriander leaves
• Sea salt and black pepper
• Frozen peas, a generous handful

How to Make Spiced Chicken Legs with Tomatoes and Ginger

1. Season the chicken pieces with salt and pepper. Heat a good glug of sunflower oil in a deep frying pan over medium-high heat. Add the thighs first, then after 3-4 minutes add the drumsticks. Brown evenly on all sides until golden. Remove and set aside.
2. Pound or blitz the ginger and garlic to a paste. Stir through the ground spices, chilli powder, and turmeric.
3. Add the onion to the same pan, adding or draining oil as necessary. Saute for several minutes until softened.
4. Add the ginger-garlic spice paste and let it sizzle and mingle with the onion for a minute or two.
5. Add the blitzed tomatoes and cook for 5 minutes, stirring occasionally.
6. Stir in the coconut milk. Bring to the boil, then reduce to a simmer for 5 minutes.
7. Return the chicken pieces to the pan. Simmer for 20 minutes.
8. Throw in the frozen peas and cook for a further 3 minutes.
9. Check the chicken is cooked through. Remove the pieces and keep warm. Turn up the heat to reduce and thicken the sauce, stirring continuously, until it coats the back of a spoon.
10. Return the chicken to the pan, spoon over the sauce, and scatter with fresh coriander leaves.

This recipe is part of the Chicken Hub - The Flexible Chef's Complete Collection — every chicken recipe from Casa Adora and the road. Explore the full collection.

Wonky photos, proper food, genuine adventures - The Flexible Chef.