Chicken legs in curry & orange sauce

"A very fresh dish - ideal for entertaining friends - it can be served as an appetiser or as a starter." Viki Geunes

Serves: 2

What you need:

• 3 tbs olive oil
• 2 garlic cloves, crushed
• 2 tbs Schwartz Mild Curry Powder
• 2 chicken legs
• 125g (5 oz) shallots, finely chopped
• 100ml (4 oz) water
• 300ml (11 oz) vegetable stock
• 2 kaffir lime leaves
• 75ml (3fl oz) Noilly Prat or vermouth
• 1 tsp Schwartz Chives
• 1 tbs Schwartz Coriander
• 1 orange, divided into segments

What you do:

1. Preheat the oven to 200ËšC/400ËšC/Gas Mark 6.
2. Combine 2 tbs of the olive oil, ½ of the garlic and 1 tbs of the curry powder in a bowl. Brush each of the chicken legs with the mixture until coated.
3. Heat a large pan over a medium heat with the remaining oil, add the chicken legs to the pan and brown for around 2 minutes on each side. Remove from the pan and place in a deep ovenproof dish.
4. In the same pan, add the shallots and remaining garlic with the remaining oil. Fry until softened.
5. Add the remaining curry powder to the shallots and fry for a further minute. Add the water, stock and kaffir lime leaves and bring to the boil.
6. Pour the mixture over the chicken legs. Cover loosely with foil and place in the oven for 45 minutes or until chicken is cooked through.
7. When the chicken legs are cooked, remove from the oven. Remove chicken legs from the liquid, set to one side and cover with foil to keep warm.
8. Pour the liquid back into the pan and bring to a rapid simmer. Add the vermouth and leave to reduce for a few minutes. Reduce the heat slightly, then add the chives, coriander and orange segments. Simmer for one minute.
9. To serve, cut the chicken legs in half so the drumstick is separated from the thigh. Arrange in a bowl and spoon over the broth.

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy