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 through, with no pink showing.
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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This recipe is perfect for making in large batches and freezing to use at a later date.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.
Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.