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Preparation time
15 minutes
Total time:
1 hour
Serves
4-6
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Ingredients
Sauce
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4 garlic cloves, chopped
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¼ tsp coriander seeds, crushed
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¼ tsp fennel seeds, crushed
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1 tbsp (15 ml) olive oil
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½ cup (125 ml) maple syrup
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2 tbsp (30 ml) soy sauce
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2 tbsp (30 ml) hoisin sauce
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2 tsp (10 ml) de sambal oelek
Chicken
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6 bone-in chicken legss, with skin
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2 tbsp (30 ml) olive oil
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3 red peppers, seeded and cut into 8 wedges each
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2 red onions, cut into 8 wedges each
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2 green zucchini, cut on the diagonal into ½ inch (1.5 cm) slices
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Directions
Sauce
- In a small pot over medium heat, brown the garlic and spices in the oil. Add the remaining ingredients and bring to a boil while whisking. Simmer over low heat for 5 minutes or until the sauce has thickened and reduced by half. Keep warm.
Chicken
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With the rack in the middle position, preheat the oven to 400°F (200°C).
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Place the chicken on a non-stick baking sheet or one lined with parchment paper. Cover with oil. Season with salt and pepper.
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Bake for 35 to 40 minutes or until the meat separates easily from the bone, basting the chicken with the pan juices halfway through cooking. Set aside.
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Preheat the barbecue, setting the burners to high. Oil the grate.
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Grill the vegetables until tender crisp. Grill the chicken for 1 minute on each side. Brush the chicken with a little sauce and continue cooking for 1 to 2 minutes.
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Serve the chicken legs with grilled vegetables. Drizzle with the sauce. Serve with rice, if desired.
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