Serves 4

Cooking time: 30 minutes


  • 6 Grain Field Chickens Chicken Leg Quarters
  • 1 x 48g mild chilli coconut cook in sauce
  • 2 green peppers, seeded and sliced
  • Salt, to taste
  • 2 lemons, cut into wedges


  1.  Preheat the oven to 180°C.
  2.  Heat a heavy based pot over high heat and arrange chicken leg quarters skin side down and cook until the skin is golden brown, for about 10 minutes.
  3.  Pour the chilli over the chicken and coat well on each side. Leave to marinate for 10 minutes.
  4.  Transfer the chicken into a roasting tray together with the marinate, peppers and cook until the skin is crisp, and the chicken is cooked. Season well and serve with lemon wedges and a sprinkle of parsley.