Chicken Legs in Curry & Orange Sauce

Preparation

• Preheat the oven to 200°C, 400°C, Gas Mark 6.

• Combine 2 tbs of the olive oil, ½ of the Garlic and 1 tbs of the Curry Powder in a bowl. Brush each of the chicken legs with the mixture until coated.

• Heat a large pan over a medium heat with the remaining oil, add the chicken legs to the pan and brown for around 2 minutes on each side. Remove from the pan and place in a deep ovenproof dish.

• In the same pan, add the shallots and remaining Garlic with the remaining oil. Fry until softened.

• Add the remaining Curry Powder to the shallots and fry for a further minute. Add the water, stock and Kaffir Lime Leaves and bring to the boil.

• Pour the mixture over the chicken legs. Cover loosely with foil and place in the oven for 45 minutes or until the chicken is cooked through.

• Remove the chicken legs from the liquid, set to one side and cover with foil to keep warm.

• Pour the liquid back into the pan and bring to a rapid simmer. Add the Noilly Prat or vermouth and leave to reduce for a few minutes. Reduce the heat slightly, then add the Chives, Coriander and orange segments. Simmer for one minute.

• To serve, cut the chicken legs in half so the drumstick is separated from the thigh. Arrange in a bowl and spoon over the broth.