SPICY CHICKEN LEGS

Ingredients

• 2 teaspoons Mumbai nut & spice mix
• ¾ cup brown sugar
• ¼ cup apple cider vinegar
• ¼ cup water
• 3 cloves garlic, minced
• 1" piece fresh ginger, peeled & minced
• 2 scallions, sliced thin
• 2 teaspoons sambal chili paste or sriracha sauce
• 1 teaspoon salt
• 2 tablespoons lime juice, fresh
• 6-8 chicken legs
• 1 tablespoon olive oil
• more sliced scallions for garnish
• lime wedges for squeezing just before serving

Instructions

1. Heat the oven to 375°. In a small saucepan mix together Mumbai nut & spice mix, brown sugar, cider vinegar, water, minced garlic, minced ginger, 2 scallions, chili paste, salt & lime juice and cook over medium heat, stirring often, for about 8 minutes. When the flavors are melded and the mixture has thickened, remove from heat, set aside to cool. If the mixture thickens too much add a bit of water, a few teaspoons at a time being careful to not thin it too much - you want it saucy so it sticks to the chicken legs.
2. On a foil lined sheet tray, drizzle the chicken legs with olive oil and toss around until they are all evenly coated with a bit of oil. Place in the 375° oven for about 30 minutes or until cooked through. Remove from oven and allow to cool.
3. Once the legs are cooled, place them in a large bowl and pour the sauce over them, tossing until they are coated all around. Cover and place in the refrigerator for about 3 hours or overnight.
4. When you are about ready to eat, turn the oven on broil, spread the chicken legs on a foil lined sheet tray and place them under the broiler to brown (do not place them directly under the broiler because they can burn easily. I place them in the middle of the oven and keep an eye on them while browning). Let them brown a bit and then turn them over and brown the other side. Remove and serve while hot or ideally at room temperature sprinkled with fresh sliced scallions and squeezed with a wedge of fresh lime.