Ingredients

• 4 large chicken legs, skin on, cut into drumsticks and thighs and scored
• Olive oil
• 2 tbsp Worcestershire sauce
• Rice, to serve
• 4-5 thyme sprigs, to garnish
• --For the marinade:
• 1-2 Scotch bonnet chiles, seeded and finely chopped (can substitute with habenero peppers)
• 2 garlic cloves, peeled and crushed
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 2 tsp ground allspice
• 5-7 thyme sprigs, leaves only (about 2 tbsp)
• Freshly ground black pepper
• Olive oil

Steps

1. Preheat the oven to 425ºF.
2. First prepare the marinade by combining all the ingredients with a good grinding of black pepper and a dash of oil. Rub the marinade into the chicken pieces, massaging it into the scored meat. Leave to marinate for at least 1 hour (or, better still, overnight).
3. Heat a large ovenproof pan over medium-high heat and add a dash of oil. Cook the chicken pieces for about 10 minutes until golden brown on all sides. Add the Worcestershire sauce and cook for 2 minutes.
4. Cover with an ovenproof lid or foil and place in the preheated over for 20 minutes until cooked through (if your pan isn't ovenproof, simply transfer the chicken to a roasting pan). Remove the lid or foil for the last 5 minutes if the chicken needs coloring a little more.
5. Serve the chicken with hot rice and thyme sprigs.
6. I also served with grilled corn, which worked perfectly with the dish.