1 heaped tbsp Cajun seasoning
1 heaped tbsp flour
1 tsp mixed dried herbs
1 tsp paprika
4 large chicken legs
Olive oil
1 onion, chopped
2 cloves garlic, chopped
300g Arborio rice
125ml Dry Martini or other dry vermouth
Approx. 750 ml hot chicken stock
2 large tomatoes, peeled, deseeded and diced
1 red pepper, cored, deseeded and sliced
1 tbsp each chopped parsley and celery leaves
Salt and pepper
30g butter

Preheat the oven to 200ºC. Mix together the Cajun seasoning, flour, herbs and paprika. Brush the chicken legs all over with olive oil and dredge them with the Cajun mixture, making sure they are well coated. Put the legs in a single layer into a lightly oiled roasting tin and roast for about 30 minutes or until the juices run clear when pierced with the point of a sharp knife.

While the chicken is cooking, heat a tablespoon of oil in a pan and fry the onion until soft but not brown.

Add the garlic and fry for a minute more, then add the rice and stir to coat it with the oil. Pour in the Martini and let it bubble until evaporated. Add the stock, a ladleful at a time, until the rice is almost tender, then stir in the tomatoes, red pepper, parsley and celery. Season well with salt and pepper and continue to cook until the rice is done, then stir in the butter and serve immediately with the chicken. (Serves four)