Marmalade chicken legs with chilli oil

For the chilli oil, heat 1 tablespoon of olive oil on the hob, add the chopped chillies and fry over a gentle heat for 2-3 minutes. Add a pinch of salt and the tomato puree and stir well.

Gradually stir in the remaining olive oil, a little at a time. Turn up the heat and let the chillies sizzle for a minute, then reduce the heat and simmer gently for 20 minutes. Remove from the hob and leave to cool.

Pass the cooled oil through a muslin cloth or clean tea towel and pour into a sterilised bottle. Keep aside until ready to use (it will last up to 4 weeks).

Preheat the oven to 180C/gas 4.

Sprinkle the chicken with salt and pepper. Drizzle the oil onto a roasting tray and place the chicken pieces on top.

In a mixing bowl, combine the marmalade, mint, orange zest, garlic and a little more seasoning. Spread the mixture over the chicken joints. Cook for 25-30 minutes, until tender.

Serve the chicken drizzled with a little chilli oil, accompanied by a bowl of steamed rice and a fresh orange and rocket salad.