Sticky Chilli Roast Chicken

Ingredients

• 6 chicken legs, with skin and bone
• 6 chicken thighs, with skin and bone
• 3 tablespoons chipotle paste
• 3 teaspoons ground coriander
• 2 tablespoons olive oil
• 1 lime, juice
• 2 onions, each cut into 8 wedges
• 6 garlic cloves, bashed flat
• 1 red chili pepper, deseeded, finely chopped
• 1 tablespoon dark brown sugar
• 1 teaspoon tomato paste
• 7/8 cup chicken stock

Directions

1. 1

   Heat oven to 400°F Put the chicken into a plastic food bag with 2 tbsp of the chipotle paste, all the ground coriander, 1 tbsp oil, a squeeze of lime and a grinding of black pepper.

2. 2

   Marinate for 30 mins (up to 24 hrs). Tip into a roasting tin, scatter the onion around, drizzle with a little more oil, then roast for 1 hr until the chicken is dark golden and crisping on the top. After 30 mins, tuck the garlic in around the chicken.

3. 3

   Lift the chicken and onions 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.

4. 4

   Stir in the sugar, tomato paste and remaining chipotle paste, then add the stock 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.)

5. 5

   To serve, spoon the sauce and garlic over and around the chicken and scatter with the remaining chili. Serve with salad, salsa and wedges.