6 organic skinless chicken legs, wash and pat dry
2 tbsp. my Asian spice rub(recipe given below)
For the marinade:
1 tbsp. extra virgin olive oil
2 tbsp. dark soy sauce
1 tbsp. Worcestershire sauce
1 tbsp. red wine vinegar
1 tsp. honey
1/2 tsp. toasted sesame oil
Salt to taste
Mix all ingredients for the marinade in a small bowl and keep aside.
Spice rub ingredients:
1 tbsp. coriander seeds
1/2 tbsp. cumin seeds
1 star aniseed
1/2 tbsp. whole black peppercorns
1/4 tbsp. fennel seeds
2 dried Arbol chiles, stemmed and deseeded
1/4 tbsp. allspice
1/4 tbsp. ginger powder
1/4 tbsp. cinnamon powder
Dry roast the coriander seeds, cumin seeds, peppercorns, fennel seeds, chiles. Grind to a powder, along with other ground spices.
For the chicken:
Make a couple of slits in each chicken leg. In a big plastic ziploc bag or big bowl, add the chicken legs. Add the Asian spice rub and coat the chicken legs well with it. Add the marinade and toss the chicken well. Refrigerate chicken to marinate for 4-5 hours.
Preheat oven to 400 degrees F. Arrange chicken legs on a foil lined baking tray. Bake for about 20-25 mins, till chicken is done.
Serve the chicken with a side of fresh arugula and baby kale salad. Toss the arugula and baby kale with a dash of lemon juice, extra virgin olive oil, sea salt and freshly ground black pepper.