2 red onions
3 mixed coloured capsicums
4 chicken legs, skin-on, bone-in
Spicecraft Cravin' Cajun Rub
Spicecraft Pimped Pepper
4 cloves garlic, whole and peeled.
Vinegar, red or white, or cider - whichever you have will work.
300gm basmati rice
Preheat the oven to 200°C. Peel and halve the onions. Tear up the peppers into big chunks, discarding the seeds and stalks. Place it all in a 35cm x 25cm roasting tray with the chicken, Cajun seasoning, and whole garlic cloves. Drizzle with 1 tablespoon each of olive oil and red wine vinegar, season with Pimped Pepper, and toss well, turning the chicken skin side up. Roast for 40 minutes.
Boil the Jug. Remove the tray from the oven and mash the soft garlic cloves into the tray juices. Around the chicken, pour in the rice and 600ml of boiling water. Carefully cover with tin foil and return to the oven for 20 minutes, or until the rice is fluffy and the chicken pulls easily away from the bone.
Serve with dollops of yogurt, a shake of Pimped Pepper, and a drizzle of extra virgin olive oil.