Thai Style Spicy Chicken
3 Spoons of Thai Red Curry Paste (less if you don’t want it too spicy)
150ml Fresh Squeezed Orange Juice
2 Garlic Cloves – crushed
Have 6 Chicken Legs – place into a plastic bag and pour in the marinade. Leave in the fridge overnight – or for equivalent timing about 3 – 6 hours
Then into an oven proof dish add cubed pumpkin or squash and quartered / peeled red onions. (add other Mediterranean style vegetables if you wish)
Put Chicken on top and pour over the marinade. Scatter a handful of capers on the top.
Roast in a pre heated oven 9 180C – Gas 7 for about 1 hour and 15 mins. Turn the contents over from time to time so the marinade is distributed. Once cooked serve with a crunchy green salad.