Ingredients
- Serves 6
- 12 chicken pieces – legs and thighs, skin on
- 100ml olive oil
- 25g fresh mint
- 4 cloves garlic, peeled
- Zest and juice of 2 limes
- 1 red chilli, deseeded and roughly chopped
- 1 tbsp tamari
- 1 tbsp fish sauce
- Salt and pepper
Make the marinade by blitzing together all the ingredients except the chicken in a food processor. Pour this over the chicken, toss well to mix and leave overnight if possible, or for at least two hours, to marinate. When you’re ready to cook, decant the lot into a roasting pan, leaving at least a half-inch between the chicken pieces, and roast at 200 degrees/gas 5 for 40 minutes, until golden. If it’s stewing rather than roasting, give it a final blast under a really hot grill to crisp up.
