Crunchy Curry Crumbed Chicken Legs With BBQ Beans

Kit Needed:
• Couple of saucepans
• Roasting dish
• Cooks knife

Shopping List:

• 2 chicken skin on thighs & 2 legs
• Hearty sprinkling of Crunchy Curry Crumb
• 1 corn on the cob
• Glug of BBQ sauce
• Tin of baked beans
• Small handful of watercress

Method:

1. Preheat the oven to 200 degrees.

2. Coat the chicken pieces in a good sprinkling of Crunchy Curry Crumb and pat into the skin.

3. Add the chicken to the oven and dry roast for around 30 minutes for a real crunchy skin.

4. Boil the corn on the cob for around 5 minutes, and then slice on an angle.

5. Heat the beans and stir in the bbq sauce (if you like a bit of bite into your  beans then pour in a table spoon of our British BBQ Rub for a real rich finish).

6. Plate up and garnish with the nice peppery watercress. Enjoy!

Pick up a tin of Crunchy Curry Crumb here.