Lemon, olives and garlic are a holy trinity in the food world, as demonstrated perfectly by this classic, spicy West African chicken dish.
- CourseMain meal
- Prepare10 mins
- Cook1 hr 10 mins
- Total time1 hr 20 mins
Preheat the oven to 200ºC, gas mark 6. Put the oil in a flameproof shallow casserole dish or ovenproof sauté pan. Season the chicken legs, then add to the pan and brown for 15 minutes.
Transfer the chicken to a plate and fry the onions in the residual oil for 10-15 minutes until golden. Add the garlic and chilli; cook for a further 2 minutes.
Put the chicken back in the pan with the olives and lemon slices. Cover and transfer to the oven. Cook for 25-35 minutes until the chicken is cooked through, the juices run clear and no pink meat remains. Serve with the jollof and broccoli, if liked.