Place the chicken legs, onion and spices in a large pan and cover with 1.5 litres water. Bring to the boil, turn the heat down to minimum and simmer gently for 30-40 minutes until the chicken is cooked.
Remove the chicken from the pan and shred the meat and set aside. Reserve the stock.
In a large pan, heat the olive oil and gently cook the onions, chilli, tomatoes and garlic for a few minutes until softened.
Add the lime and grapefruit zest, then pour over the stock. Simmer for about 20 minutes.
Add the shredded chicken back to the pan along with the citrus juices. Check the seasoning – it will probably need more salt and serve immediately garnished with coriander.
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