Chicken legs steamed in north african spices

Name: Chicken legs steamed in north african spices
Ingredients: Good pinch of cayenne pepper; ½ tsp ground cumin; ½ tsp ground coriander; 1 tbsp harissa paste; 75 g (2½ oz/5 tbsp) unsalted butter; 1 tsp saffron strands; 1 tsp ground turmeric; 4 large chicken legs; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Steaming is a popular method of cooking in the countries of the Mahgreb - western north Africa - so here I’ve paid homage to this tradition by rubbing the chicken with North African spices before steaming it. Serve with couscous - to continue the North African theme - and a salad.

Ingredients

1 tsp saffron strands
75 g (2½ oz/5

Main course
Gluten-free

Method

Put the saffron in a mortar with 1 tsp salt and pound to a fine powder. Transfer to a bowl.

Put the butter in a pan over a medium heat. When it has just melted, add the powdered saffron.

Add the harissa, coriander, cumin, cayenne pepper, turmeric and black pepper.

Score the chicken legs to the bone at intervals with a sharp knife and rub all over with half the spicy butt