Last week-end, I was really in the mood for something tasty, juicy, something fun. My son Hudson made a request for ‘Pirate chicken’ (he named this dish because eating chicken with your hands is just like a pirate). This dish is very Caribbean influenced, with coriander, clove, cinnamon, lime, nutmeg and chilli. Drenched in squeezed lime, this is exactly what you need to slip into holiday mode.
After this satisfying meal, the kids begged for a beach outing, which was just about the best idea of the day. When we first moved here, little did we know that there was a beautiful untouched ‘secret’ beach ten minutes away from our house. The route is quite a maze, as some of the roads have no names. You will need a compass, a good memory and a dash of adventurous spirit to get there.
As you approach the destination, the smell is infused with a mixture of ocean air and warm pine trees, making you feel like you entered the most endearing spa. You are challenged to climb a large dune before seeing the ocean. And there you have it – freedom. It’s the only place that has the power to take my breath away and rock my dreams to paradise. It is rare to see anyone, and when you do, you just throw a glance and a knowing smile, as if you are saying ‘It’s our secret, I shall not reveal this beach to anyone’.
16 chicken drumsticks
6 shallots (sliced finely)
2 garlic cloves (crushed)
8 crushed cloves
1 tbsp ground black pepper
1/2 tsp chilli powder or crushed dried chilli
2 tbsp ground coriander seed
2 cinnamon sticks
6 tbsp soya sauce
1 tbsp ground nutmeg
A large handful of chopped coriander
4 limes (quartered)
Honey (drizzled over each chicken thigh halfway through cooking)
40 ml olive oil
Salt to taste
Slice shallots finely and place chicken thighs in a roasting pan. In a large bowl, mix sliced shallots, garlic, olive oil, soya sauce, all the dried spices, salt and pepper. Mix well and pour marinade over chicken. Cover with aluminium paper and leave to marinate for 30 minutes to 1 hour.
In a pre-heated oven 190° celsius, place chicken in oven and cook for 30 minutes. You can add half a glass of water in the roasting pan if the sauce dries up. After 30 minutes, turn each chicken thighs, return to oven. After 15 minutes, drizzle chicken with honey all over. Return to oven and cook for a further 15 minutes.
Place on a serving dish, add the chopped fresh coriander. Serve immediately with plain white rice, sliced cucumbers and lime.