Sweet and Smoky Mexican Chicken I Ottolenghi Recipes

ottolenghi.co.uk

Rhonda P

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2 medium red peppers

3 small cinnamon sticks, freshly ground (or, failing that, 1½ tbsp ground cinnamon)

4 chipotle chillies, soaked in boiling water for 30 minutes, drained, seeds and stalks removed

3 cloves garlic, peeled and roughly chopped

2½ tbsp white wine vinegar

2½ tsp soft brown sugar

75ml olive oil

Salt and black pepper

1.75kg whole chicken legs (ie with both drumsticks and thighs), skin-on

20g dark chocolate, finely grated

650g baby maris peer potatoes (or other roasting potato), peeled and halved

2 medium sweet potatoes, cut into 2cm x 6cm wedges

2 medium red onions, peeled and quartered

10g coriander leaves, roughly chopped

Directions at ottolenghi.co.uk

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