31 Jul 2024
| easy | Serves
1.
Preheat the grill to 200°C.
2.
Combine the chicken spice ingredients and season the chicken legs all over.
3.
Once the grill is hot place the legs over direct heat allowing them to cook and turning frequently.
4.
Whilst the chicken is cooking, prepare all the vegetables.
5.
Sauté the chopped onions until translucent and add the garlic, ginger, red pepper and scotch bonnets. Add two tablespoons of Caribbean curry powder and allow the aromatics to simmer for 2 – 3minutes to absorb the taste.
6.
Stir in the chicken stock and add the celeriac, sweet potatoes, carrots, salt and pepper and give it a good mix and shut the lid to allow everything to cook.
7.
Once the chicken has come up to temperature (75°C) and has achieved some grill marks, place in the curry and close the lid.
8.
Reduce the heat to 150°c and allow the mixture to reduce down for half an hour to an hour, then serve with rice and enjoy.
With all Outback barbecues, quality is built in. Choose from exceptional charcoal barbecues and stunning firepits or create the ultimate dining experience with a 4 burner or 6 burner barbecue, in eye-catching stainless steel. With Outback it’s so easy to enjoy the outdoors season after season.
With premium barbecues and stunning, summer-and-beyond firepits, Outback has a range that includes some of the world’s most trusted products for the best in outdoor living.
