Prep time: 15 minutes
Total time: 1 hour 30 minutes
Get ahead: The dish can be cooked at least a day in advance. Keep chilled, then reheat at 150 degrees C for 35-40 minutes. Can also be frozen.
1 tablespoon of vegetable oil
6 chicken legs
Zest and juice of 1 orange
Zest and juice of 1 lemon
1 and a half tablespoons of ground cumin
¾ tablespoon of paprika
¾ tablespoon of turmeric
5 medium red onions, cut in half, each half cut into 6 wedges
3 tablespoons of clear honey
4 tablespoons of extra-virgin olive oil
300ml chicken and vegetable stock
2 tablespoons of chopped basil
1 tablespoon of chopped mint
- Preheat the oven to 180 degrees C. Get one large ovenproof frying pan very hot with the vegetable oil. Season the chicken with the salt and fry for 4-5 minutes skin side down until golden. Drain the fat from the pan, add the orange and lemon juice (reserve the zest), then turn the chicken over.
- Bring the juice to the boil and reduce by three-quarters until it is sticky and thick. Mix the spices together in a small dish. Turn the chicken legs to coat them with juice, sprinkle with two-thirds of the spices, then transfer to the plate.
- Turn down the heat to medium and add the onions to the pan with the rest of the spices, the honey and 2 tablespoons of the olive oil. Cover and gently cook over a medium heat for 5-7 minutes until the onions start to soften. Add the stock, bring to the boil and boil furiously for 2 minutes.
- Put the chicken legs on top of the onions, skin side up. Trickle over the remaining olive oil and braise for 1 hour, uncovered, on the top shelf of the oven. Sprinkle with the citrus zest and herbs just before serving.