Recipe: Constance Spicy Chicken Legs – Mauritius style

Le Prince Maurice L'Archipel

Le Prince Maurice - L'Archipel

We like to share some of our chef’s finest recipes so that you can experience the Constance luxury experience when you are at home. This week we would like to share with you our recipe for spicy chicken legs Mauritius style.

Remember when making this dish our chefs recommend giving yourself a day to let the chicken marinate. They also recommend using a tandoor oven but if you dont have access a regular oven will be just fine.

Let us know how you get on and send us your comments and pictures of your very own spicy chicken legs. You can get in contact with us via Twitter, Facebook or the comments section below.

Spicy Chicken Legs

Preparation Time: 25 minutes marinating time: 26 hours

Cooking Time: 1 1/4 Hour

Draining Time: 24 Hours

Ingredients:

  • 1 kg boned chicken legs
  • juice of lemon
  • 2 cloves garlic
  • 1 small chunk ginger

For the marinade: 20 cl plain yogurt, drained in a cloth for 24 hours, 1 level tsp powdered cumin seeds, 1/2 tsp yellow chilli powder.

For the tomato sauce: 50 cl tomato coulis, 80 g finely chopped onions, 1 tbsp finely chopped garlic, 1 tbsp finely chopped ginger, 2 sprigs thyme, 20 cl plain yogurt, 30 g untoasted cashew nuts, 1/2 tsp coriander seeds, 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 2 blades ofrnace, l/2 tsp garam masala,1 level tsp turmeric, 1/2 tsp powdered coriarider seeds, 1/2 tsp powdered cumin seeds, 1/2 tsp chart masala (a mix of black salt and sour mango powder), red chilli powder to taste (if you want a spicy dish), 2 tbsp vegetable oil, salt and pepper.

Two days in advance, cut each chicken leg into 3 pieces. Put all the chicken legs in a dish with the lemon juice and chopped garlic. Grate the ginger on top, mix and marinate for 2 hours. The juice will tenderize the meat.

Mix the marinade ingredients, add them to the chicken, mix well, cover and refrigerate for for 24 hours.

Cooking Instructions

  1. On the day you want to serve the dish, grill the chicken in a hot oven (300 °C) for 10 minutes. If possible and you have one available, bake it in a tandoor oven, which gives it a slightly smoky taste.
  2. Blend the cashews into a thick paste with a little water.
  3. In a frying pan, sweat the onions, garlic, ginger and thyme in the oil for 2 minutes. Add the whole spices – coriander, cumin, fennel and mace – and cook for 1 more minute. Add the tomato sauce and stew for 20 minutes.
  4. Add the garam masala, salt, pepper, red chilli powder, powdered coriander, powdered cumin and chart masaia. Simmer for another 10 minutes.
  5. Add the cashew paste, the turmeric and the chicken legs. Simmer for 30 minutes on low heat. Add yogurt (do not let it boil), correct seasoning and serve.
You can also purchase the Prince Maurice recipe book that contains these two recipes and 50 more from our online store.

Recipe: Bake something special this Mothers Day


100% Mauritius - Recipes from our finest chefs

This Sunday is Mothers day so why not bake her something special with a recipe straight from, one of our finest resorts, Le Prince Maurice. Below you can choose from a luxurious Coconut-coriander pound cake or a delicious Orange-lemon gingerbread. Do something extra special this mothers day and give her a hint of Mauritius.

Coconut-coriander pound cake

Preparation Time: 30 minutes

Cooking Time: 45 Minutes

Ingredients

  • 125g butter + 20g for the tin
  • 10g icing sugar
  • 3 eggs
  • 100g powedred coconut
  • 1/2 vanilla pod
  • 8g powdered coriander seeds
  • 1 tsp baking powder
  • 15cl milk
  • 200g flour
  • 50g trimoline (inverted sugar syrup), clear Golden Syrup, or glucose syrup

Baking instructions

  1. Preheat oven to 140 °C
  2. Cut the vanilla pod in two lengthwise and scrape out the seeds with the tip of a knife. Keep them aside
  3. Beat the butter until smooth and fluffy, then add icing sugar and trimoline
  4. Add eggs one by one, still beating, then powered coconut, vanilla seeds, powdered coriander and milk. Mix well.
  5. Add flour and baking powder
  6. Butter a cake tine and pour the batter into it; should reach two thirds of its height. Bake for 45 minutes

Orange-lemon gingerbread

Preparation Time: 20 minutes

Cooking Time: 50 minutes

  • 165g runny honey
  • 6 tbsp milk
  • 125g wholewheat flour
  • 1 tsp baking powder
  • 1/2 level tsp baking soda
  • 13g powdered almonds
  • 1 pinch of salt
  • 1 egg
  • the grated zest of 1 orange
  • the grated zest of 1 lemon
  • 1 pinch powdered ginger
  • 1 pinch powdered aniseed
  • 1 pinch powdered cinnamon
  • 1 pinch powdered coriander seeds
  • 1 pinch ground cloves

Instructions

  1. Preheat oven to 160 °C
  2. In a saucepan, boil the milk with the honey. Let cool to blood temperature.
  3. Sift the flour with the baking powder and baking soda. Add them to the milk-honey mixture. Mix with spatula.
  4. Add the powdered almonds and the sale, mix well until smooth.
  5. Add the egg, grated zests and all the spices.
  6. Immediately pour the batter into the tin. It should reach halfway up the sides.
  7. Bake for about 45 minutes
  8. After baking, and before it has cooled completely, wrap the gingerbread in cling-film to keep it moist.

You can also purchase the Prince Maurice recipe book that contains these two recipes and fifty more from our online store.