For the brine

1½ kg chicken thighs and drumsticks

180g sea salt flakes

90g soft dark brown sugar

2 tbsp chili flakes

For the spice mix

2 tbsp sweet smoked paprika

1 tbsp ground cumin

1 tbsp sea salt flakes

1 tbsp dark brown sugar

For the sauce

75g lactose free butter

125ml chili paste

1 tbsp maple syrup

Serves - 4


Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chili flakes.

When it’s dissolved, add 2 litres of cold water and pour over the chicken.

Put in the fridge and leave for at least 2 hrs, but ideally a day or two.

When you’re ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.

Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray.

Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered.

Roast the chicken for 1 hr or until crispy and caramelised.

Meanwhile, for the sauce, gently melt the lactose free butter in a small pan with the chili paste and maple syrup.

When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake.

Recipe adapted from: Good Food
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