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