Try this Filipino chicken dish (loved by the Hemsley sisters) for a cosy, nourishing supper this autumn.
Cooking time: 30‐40 mins
2 chicken legs
1 corn on the cob
20g fresh coriander
20g fresh parsley
4 spring onions
1 red romano pepper
150g long grain rice
15g adobo spice mix
salt, black pepper
Preheat the oven to 220C/fan 200C/gas 8. Bring a large saucepan of water to a boil. Score the chicken legs to the bone a couple of times. Transfer to a roasting dish, drizzle with a little oil and sprinkle over the spice blend. Use your hands to massage the spices into the meat. Season well with salt and pepper and place in the oven for 30–35mins.
In the meantime, add the rice to the simmering water with 1/2tsp of salt, cook until tender, about 13–15mins. Drain and set aside.
While the rice is cooking, cut the ends off the pineapple. Stand upright and carve the skin off by slicing downwards. Cut the flesh from the woody core and cut 1/4 into
1.5cm chunks (keep the rest for dessert). Cut the pepper into 1cm large pieces. Slice the spring onions into 1cm thick pieces. Finely chop the coriander and parsley leaves and stalks.
Rub some oil into the corn and season with salt and pepper. Add the corn to the tray with the chicken and roast for 15mins until cooked through.
Heat a large griddle pan or frying pan on high heat. Add 1tbsp oil; sear the pineapple and spring onions on a high heat until starting to blacken, about 3–4mins. Set aside to cool for a moment.
In a medium bowl mix the peppers, herbs, cooked rice, charred pineapple and spring onions. Cut the limes in half and squeeze the juice over the rice mixture. Using a sharp knife cut downwards to remove the corn kernel and add to the rice, along with 1–2tbsp of oil, salt and pepper. Serve the chicken with the rice salad on the side.
Recipe by Shivi Ramoutar for Marley Spoon (www.marleyspoon.co.uk).