Serves 2, prep time 30 minutes, cooking time 25-30 minutes
INGREDIENTS
FOR THE BBQ SAUCE
2 tbsp olive oil
2 shallots finely chopped
2 garlic cloves chopped
½ can of chopped tomatoes
2 tbsp tomato purée
1 tbsp brown sugar
2 tbsp Worcestershire sauce
2 tbsp chipotle Tabasco
1 tsp allspice
2 tbsp white grape vinegar
FOR THE CHICKEN
1 tbsp of oil
12 chicken legs
1 chopped onion
Chopped spring onion to serve
METHOD
FOR THE BBQ SAUCE
Heat the oil in a saucepan, heat over low, add the shallots, sauté for five minutes until soft.
Add the remainder of the ingredients to the pan; stir and bring to the boil.
Turn down the heat to medium and simmer a further 20 minutes, occasionally stirring until the sugar dissolves.
Remove from the heat and set to one side to cool.
Finally, pour the BBQ sauce into a liquidizer, or with a hand-held blender blitz until smooth.
Leave to stand while you prepare the chicken.
FOR THE CHICKEN
Heat the oil in a pan over a medium heat. Add the chicken, and fry until browned.
Add the onion, and continue to stir until the onions soften and the chicken is partly cooked.
Pour in the BBQ sauce, bring to the boil, lower the heat and simmer with the pan uncovered for 20-30 minutes, stirring occasionally.
(The sauce will begin to thicken as it reduces). Turn off the heat and allow to cool for a few minutes then serve.