6 large whole chicken leg pieces, skin on, cut into legs and thighs
3 tbsp chili paste
3 tsp ground coriander
2 tbsp olive oil
juice 1 lime
1 tbsp garlic infused oil
1 mild red chili, deseeded, finely chopped
1 tbsp muscovado sugar
1 tsp tomato purée
1 tbsp gluten free soy sauce
Heat oven to 200C/180C fan/gas 6. Put the chicken into a plastic food bag with 2 tbsp of the chili paste, all the ground coriander, 1 tbsp oil, a squeeze of lime and a grinding of black pepper.
Marinate for 30 mins (up to 24 hrs). Tip into a roasting tin, drizzle with a little more oil, then roast for 1 hr until the chicken is dark golden and crisping on the top.
Lift the chicken out of the tin and onto a big plate. Turn the oven to low and keep the chicken warm, uncovered.
Place the tin on the hob, spoon off excess fat, then add most of the chili and fry for 2 mins until fragrant.
Stir in the sugar, tomato purée and remaining chili paste, then add the gluten free soy sauce, garlic oil and bubble down for about 5 mins until you have a sticky sauce.
Season with salt and pepper and another squeeze of lime juice. (The chicken will keep in a low oven, uncovered, for up to half an hour.
You can also decant the sauce into a saucepan and reheat it.)
To serve, spoon the sauce around the chicken and scatter with the remaining chili.
Serve with the rice salad and lime wedges
Recipe adapted from: Good Food