Grilled Chicken Legs
Spiced chicken thighs roast in the oven with pumpkin, beetroot, and rhubarb, creating a tender dish served with meltingly soft vegetables.
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Servings: 1 serving
Ingredients
- 1 chicken leg with rib portion attached preferably skin-on
- 150 g pumpkin
- 100 g beetroot cooked (freshly cooked or precooked)
- 1 stalk rhubarb
- 2 teaspoons paprika
- 2 teaspoons coriander seeds ground
- 1 teaspoon cumin seeds ground
- 1 teaspoon chilli flakes
- 1 teaspoon dried oregano
- a pinch Himalayan pink salt or Celtic sea salt
- a pinch black pepper
- a generous splash avocado oil, mild olive oil or high-oleic sunflower oil for cooking
Procédé
- Preheat the oven to 220 degrees.
- Mix the spices together, except for the oregano. Rub the chicken leg with a little oil. Then season with the spice mixture (do not use it all). Place in the centre of an ovenproof dish. If there is any overhanging skin, spread it out as widely as possible over the base of the dish so that it becomes nice and crispy during cooking.1 chicken leg with rib portion attached, 2 teaspoons paprika, 2 teaspoons coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon chilli flakes, a pinch Himalayan pink salt, a pinch black pepper, a generous splash avocado oil, mild olive oil or high-oleic sunflower oil
- Cut the pumpkin into pieces. If using an organic pumpkin, you can leave the skin on (wash it well!); otherwise, remove it. Drain the beetroot and cut it into pieces.150 g pumpkin, 100 g beetroot
- Put everything in a mixing bowl, drizzle with a little oil and mix by hand. Arrange around the chicken leg in the ovenproof dish and sprinkle with the remaining spice mixture and the oregano.1 teaspoon dried oregano
- Place in the oven and set the timer for 15 minutes.
- Wash and chop the rhubarb. When the timer goes off, take the dish out of the oven and place the rhubarb pieces between the other vegetables. Press down gently so they sit between the vegetables rather than on top. Return to the oven for 15 minutes.1 stalk rhubarb
- Check (especially during the last 5 minutes) that everything is not cooking too quickly. Every oven is different, and if more hot air comes from above, the chicken skin may burn. If this happens and the pumpkin and rhubarb are cooked, take the dish out of the oven. Otherwise, cover the dish with some aluminium foil.
Notes
This dish resembles grilled chicken with pumpkin, beetroot and onion.
Equipment: oven set to 220 degrees, ovenproof dish, mixing bowl, (electric) coffee grinder (or mortar, for grinding the cumin and coriander seeds).
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