This recipe is loosely based on the ‘bake’ (oven roasted) chicken mom would make for us as part of our Sunday lunch, growing up in Trinidad and Tobago. As mentioned in previous posts, Sunday Lunch was traditionally the biggest meal of the week and included several dishes which still brings comfort to me all these years later. A meal usually shared with visiting relatives and topped off with dad’s homemade coconut ice cream.
You’ll Need…
2 scallions (finely chopped)5-8 chives (finely chopped)3/4 teaspoon black pepper2/4 teaspoon salt1/2 cup olive oil3 pimento peppers (chopped)2 leaves Spanish thyme (podina)4-6 cloves garlic (crushed)5-8 sprigs thyme (baby stems & leaves)3/4 tablespoon grated ginger2 tablespoon chopped parsley1 tablespoon oyster sauce1 lemon (juice)5 chicken legs with back (about 4lbs)3 lbs par-boiled potatoes (skin on)8 grape tomatoes (cut in 1/2)3 stems lemon grass (2-3 inch pieces – smashed)6 whole chili peppers (optional)
Notes!May I recommend that you follow …