Sticky Chicken with Sherry and Almonds
Tender roasted chicken legs coated in a lip-smacking glaze, ideal for feeding a crowd.
Prep time:
Cook time:
Total time:
Yield: 8 servings
Ingredients
- 3 tbsp olive oil
- 8 chicken legs
- 2 medium onions, chopped
- 15 garlic cloves, left whole in skin
- 1 tsp ground cumin
- 250ml sherry (Oloroso or Manzanilla)
- Zest and juice of 1 lemon (plus extra zest to serve)
- 50g whole blanched almonds (roughly chopped)
- 12 large soft dates, chopped
- 20g pack flat-leaf parsley, roughly chopped
Instructions
- Preheat your oven to 200°C (fan 180°C or gas 6).
- In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Season the chicken legs and brown them on all sides. Remove and set aside in a large baking dish.
- Add the remaining olive oil, chopped onions, and whole garlic cloves to the pan. Season and fry for 10 minutes until the onions are golden.
- Stir in the ground cumin, sherry, lemon zest, and juice. Bring the mixture to a boil.
- Add the chopped almonds, dates, and half of the parsley to the sauce. Pour this mixture over the chicken in the baking dish.
- Cover the dish with foil and roast for 1 hour, removing the foil after 15 minutes. Baste the chicken with the sauce a couple of times during roasting.
- Serve the chicken on a large platter, drizzled with the sauce, garlic cloves, remaining parsley, and extra lemon zest.
Nutritional Information
Per serving: 491 kcal, 29g fat, 7g saturates, 24g carbs, 22g sugars, 0g fibre, 32g protein, 0.35g salt.
