Spice up your life with this fiery honey glazed chicken. The roasted chicken pieces are delicious on their own but become something really special when you add a fiery sauce inspired by Caribbean cooking.
Scotch bonnet chili is used in this recipe and is one of the hottest chili peppers you can find. Be careful when preparing to wash your hands thoroughly in soapy water afterwards and don't rub your eyes.
Ingredients Olive oil
Salt & Pepper
3 chicken drumsticks and thighs
2 tbsp runny honey
3 spring onions
Small bunch of fresh thyme
Pinch of ground mixed spice
Pinch of ground cloves
2 bay leaves without stalks
5 tbsp golden rum
5 tbsp white wine vinegar
1/2 scotch bonnet chili, stalk and seeds removed
3 cloves garlic
Preheat oven to 220c.
Drizzle the chicken with olive oil and then rub over salt and pepper.
Fry skin side down over a hot heat until the skin is crispy.
Turn over and allow fry on other side for a few minutes.
Meanwhile prepare your fiery sauce.
Chop the spring onions.
Put the spring onions in a blender and add in the bay leaves, thyme, spices, rum, vinegar, 1 tbsp honey, chili and garlic.
Whizz up the sauce until it's liquidized.
Pour the sauce into an oven proof dish.
Place the chicken pieces on top of the sauce, skin side up.
Drizzle the remaining 1 tbsp of honey over the chicken and sprinkle over a few sprigs of rosemary.
Place in the oven and roast for 15 minutes.
Serve with black bean rice and supersweet sweetcorn.