Makes 12, prep time 10 minutes, cooking time 30-40 minutes (Best marinated overnight)
FOR THE MARINADE
2 tsp of ground allspice
1 tsp of rock salt
Zest of a lemon
1 tsp cayenne pepper
1 tsp smokey paprika
4 garlic cloves
2 tbsp of olive oil
FOR THE CHICKEN
1 tbsp of oil
12 chicken legs
2 chopped spring onions
Place all the spices, garlic, salt, zest and oil in a pestle and mortar and grind into a paste. Heat some oil in a large pan and brown the chicken.
Remove from the heat and using tongs remove the chicken and place on some kitchen towel.
Next, coat the chicken with the marinade, cover and place in the fridge.
Leave overnight or for a minimum of four hours.
Preheat the oven to 180C degrees and place chicken in the tray, cook for 30-40 minutes until golden.
Finally, serve with lemon wedges and top with some chopped spring onion and the remainder of the marinade from the tray.