Chicken legs with kumara, apple and prunes

This recipe forms part of the September meal planner created in partnership with New World. When making, choose an apple variety like braeburn that holds its shape during cooking and try to use orange kumara. It will cook more quickly than the red type. To prep ahead, the chicken legs can be coated in the spice rub and kept in the fridge until ready to cook. If you want to keep an eye on the budget buy a whole chicken and joint it yourself into pieces rather than using just legs. See how to do it here.

Ingredients

1 tsp	Sea salt flakes
½ tsp	Freshly ground black pepper
½ tsp	Ground coriander
¼ tsp	Ground allspice
4	Free-range whole chicken legs, skin on, see above (Main)
2 Tbsp	Oil, extra virgin rapeseed oil is good here
1	Onion, finely sliced
250 ml	Apple cider, or white wine (Main)
500 ml	Chicken stock
2	Cooking apples, peeled, cored and quartered, see above (Main)
2 medium	Orange kumara, about 500g, peeled and cut into 2.5- 3cm pieces (Main)
1 handful	Pitted prunes (Main)
8	Mint leaves, shredded

Directions

1. Heat the oven to 180C.
2. Combine the salt, pepper, coriander and allspice on a large plate. Pat the chicken legs dry with kitchen paper then rub in the spice rub.
3. Heat the oil in a large frying pan over medium heat. Add the chicken legs and brown on both sides. Transfer to a casserole dish. Lower the heat to low, add the onion and cook until it begins to soften, 5-7 minutes. Pour in the cider or wine and allow to bubble up, then add the stock. Bring up to the boil.
4. Arrange the apple, kumara pieces and prunes around the chicken legs. Pour in the hot onion, chicken stock and apple cider. Cover and place in the oven for 1 hour until the chicken is cooked through and the vegetables soften. Sprinkle the chicken with the shredded mint just before serving.

This recipe forms part of the September

meal planner

created in partnership with New World.