When you say a recipe is a winner, this is it! I was going to share it for Christmas, but I was doing too much and I consciously had to learn to pace myself. I realized something, it is not how far one goes, but how well. During the holidays, I was so stressed I had to take a break and visit my aunt. My aunt understands that I blog and work on a daily basis, and she tried to be encouraging. She would cook and dress the plates and before we said the Grace, she would tell one of the kids to call me to take pictures. But I had to stay true to my break in transmission 🙂 I had to relax, rejuvenate and refresh…
I developed this recipe after a few trials with Jamaican jerk chicken. I thought “well, why can’t we have our own jerk chicken”; then it crossed my mind to use pepper soup spice. The chicken was so good, I had to make it over again. Once with drum sticks and another with chicken wings.
I have done plenty experiments with the Nigerian suya spice, but we seem to forget that the pepper soup spice is one small, but mighty spice sha 🙂
African food is so versatile. Gone are the days when we used to think that Nigerian food recipes were not flexible. Nigerian food ti take over ganni o 🙂
Please cook this and do leave us a feedback
- 6 jumbo chicken legs
- 2 tbsps. grounded Nigerian pepper soup spice
- half of a small onion
- 1small garlic clove(optional)
- 1 habanero pepper i.e. Atarodo
- 1 tbsp. oil+1tsp oil
- 2 tsps. vinegar
- juice of half a lemon
- A small handful basil leaves(scent or curry leaves work)(optional)
- ½ an inch fresh ginger
- black pepper to taste
- bouillon to taste
- salt to taste
- Wash and pat chicken dry. Then season with a little salt to taste.
- Blend the pepper soup spice, habanero, onion, garlic, ginger, basil, vinegar, bouillon, lemon juice and 1 tbsp. oil in a blender. Pour the blend over the chicken; then work it into the chicken using your hands(be sure to wear gloves as to prevent pepper from going into your eyes) Let the meat rest for an hour. Pre heat oven to 350 degrees; then in a frying pan that is oven safe, heat one tsp of oil and sear each side of the meat to brown(this step is optional). Once brown, transfer the pan into the oven(If you don't have an oven safe pan, transfer the meat into an oven proof roasting or baking dish) cook until the juices run clear. In the oven until it's juices run clear.
- Serve with Nigerian coconut rice and beans