Bacon Wrapped Spicy Chicken
Bacon Wrapped Spicy Chicken
A change from plain chicken legs to add to a buffet, it makes a great tasty meal when added to a bed of rice or with a nice salad. This is my own recipe, adapted from Portuguese Piri Piri chicken, but its a long way from it like this.
Serves 3-5.
Ingredients
- 10 drumsticks (Chicken legs), skin removed
- 1 tbsp. coriander seeds, cracked in a pestle and mortar (or 1 tsp. coriander powder)
- 2-3 red chillies, chopped (heat goes during cooking, a little)
- 10 strips of smoked bacon
- 1-2 tbsp. olive oil
- salt to taste
- A good sprinkle of freshly ground black pepper
- 1 tbsp. fresh lime juice
- 2-3 tbsp. chopped coriander leaves
- 1 tbsp. chopped spring onion greens
- A handful of fresh mushrooms
- 1 onion, peeled and cut into chunks
- 1/2 lime, cut into thin slices
- A large, wide, ovenproof dish (lasagne type)
Instructions
- Heat oven to 200°C (hot oven)
- Take strips of bacon and stretch them out on a chopping board. Use back of knife and flatten out as if you are scrapping the surface clean.
- Now take one strip of bacon per leg and wrap it around the leg. It won't cover it all that doesn't matter just keep it tight.
- Place the wrapped chicken into the dish so they lay flat. Add mushrooms, chunks of onions and thin slices of lime to add to the flavour
- Drizzle with olive oil.
- Sprinkle on the coriander seeds and chopped chillies.
- Sprinkle black pepper and salt on top.
- Give a quick splash of lime juice.
- Put in oven and leave for 20-30 minutes.
- Check at around 20 minutes and adjust heat if not cooking or burning. At 20-30 minutes, turn the oven up full to crisp up the bacon. You will need to keep your eye on it and turn the legs over to get and all over browning.
- Serve on a large platter, garnished with chopped coriander leaves and chopped spring onions.