Serves: 6 – 8
Ingredients and Method for the Vegetables:
- Carrots cut into juliennes as thick as the green beans – 4 cups
- Green beans cut into 1″ pieces – 4 cups
- Green peas – 2 cups
- Cauliflower florets – 2 cups
- You will use the vegetable stock from boiling the vegetables for the sauce.
- In a large saucepan heat 6 cups of mildly salted water with two cloves of crushed garlic and bring it to a boil.
- Lower the heat to medium and add the green beans. Cook until done but still crunchy. Use a sieve, remove into a serving bowl and cover.
- Cook the rest of the vegetables in the same way, adding them to the same serving bowl.
- Reserve the water from cooking the vegetables for the sauce.
Ingredients for the Chicken:
- Chicken Legs – 8 legs with skin
- Ginger – ½”
- Garlic – 1 full knob
- Thyme – ½ teaspoon
- Basil – 1 tablespoon
- Parsley – 1 tablespoon
- Birdseye chillies/ tarvotti mirchi – 4 (alter if you need to tone down or increase the spice level)
- Peppercorns – 1 tablespoon
- Fresh chopped mint leaves – 1 cup
- Fresh chopped coriander leaves – ½ cup
- Worcestershire sauce – 4 tablespoons
- Juice of 1 lime
- Raw sugar – 1 tablespoon (alter for more or less sweetness)
- Butter – 4 tablespoons (room temperature butter)
- Onion – 3 sliced into thick rounds and stir-fried in a teaspoon of oil.
- Button Mushrooms – 600 grams stir-fried, whole, in a teaspoon of oil and a couple of cloves of garlic
Method for the Chicken:
- Preheat the oven at 200°C.
- Crush coarse the ginger, garlic, thyme, basil, parsley, birdseye chillies, peppercorns in a mortar pestle.
- Add the chopped mint, coriander leaves, Worcestershire sauce, lime juice, raw sugar and butter to the coarsely crushed herbs and mix well. Set aside.
- Apply the herbed butter mix to the chicken legs making sure you apply some under the skin of the chicken legs too.
- Set aside for an hour.
- Roast the legs, on a rack in the middle shelf of the oven with the drip tray set on the lower shelf to catch the chicken drippings, for 1¼ hours.
- Baste the chicken legs, with the marinade and turn them over at half time.
- Remove onto a serving tray and cover.
- Pour the drippings in the drip tray and the remaining marinade into a bowl and reserve for the sauce.
Ingredients and Method for the Sauce:
- Reserved vegetable stock
- Reserved drippings and leftover marinade from the chicken
- Onion – 1 chopped tiny
- Butter – 3 tablespoons
- Fresh cream – 2 tablespoons
- Oil -1 tablespoon
- Plain flour – 4 tablespoons
- To a deep saucepan on medium heat add oil and butter followed by onion.
- Fry the onion until brown and then stir in the flour. Fry until the raw smell of the flour goes.
- Whisk in the reserved vegetable stock and reserved drippings and marinade from the chicken. Bring the sauce to a boil whisking all the while until it thickens a little.
- Take the saucepan off the heat and whisk in the fresh cream. Set aside.
- To serve the chicken, pour half the gravy on to the legs in the tray and serve with prepared vegetables, mushrooms, onion rings and mashed potatoes or potato wedges.
- Serve the rest of the gravy in a separate bowl on the side.
