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    Roasted chicken legs with spiced red cabbage

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    Roasted chicken legs with spiced red cabbage

    • Preparation time: 10 minutes
    • Cooking time: 1 hour

    Serves: 4

    Ingredients

    1 tsp ground allspice
    2 tbsp olive oil
    2 tbsp clear honey
    4 chicken legs (or 4 chicken thighs and 4 chicken drumsticks)
    1 large onion, finely sliced
    1 small-medium Essential Red Cabbage (700g), finely sliced
    1 granny smith apple, peeled and finely sliced (core discarded)
    2 star anise
    3 tbsp red wine vinegar
    100ml fresh Cooks’ Ingredients Chicken Stock

    Method

    1. Preheat the oven to 200˚C, gas mark 6. In a large bowl, mix ½ tsp allspice, 1 tbsp oil and ½ tbsp honey; season. Add the chicken legs and coat well. Chill in the fridge. Meanwhile, heat the remaining 1 tbsp oil in a large pan or ovenproof casserole dish over a medium-high heat. Add the onion and sauté for 5 minutes until just starting to colour. Put the cabbage in a large mixing bowl and boil the kettle. Cover the cabbage with just-boiled water and leave for 2 minutes, then drain.
    2. Add the cabbage, apple, star anise and the remaining ½ tsp allspice to the pan (or dish) and fry for 5 minutes, stirring often. Stir in the vinegar and remaining 1½ tbsp honey. Season, then pour in the stock. Bring to the boil and simmer for 1 minute. If using a pan, transfer everything to a large roasting tin.
    3. Arrange the chicken on top of the cabbage, drizzle over any excess marinade and baste with the juices. Season and roast for 40-45 minutes, basting the chicken and stirring the cabbage halfway. When the chicken is cooked through, the juices run clear and no pink meat remains, rest for 5 minutes, then serve with mashed potato or wild rice, if liked

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