Chipotle turkey legs

• SERVES 4–6 •

Around Christmas and Thanksgiving, whether you celebrate these occasions or not, there is a lot of turkey going around. I have noticed that there is also a big supply of leftover gorgeous plump turkey legs that go cheap. These are absolutely delicious when slow-cooked, spiced up and then pulled.

1 tablespoon cumin seeds

1 tablespoon coriander seeds

1 teaspoon hot smoked paprika

1 teaspoon ground cinnamon

4 garlic cloves, finely chopped

120 g (4¼ oz) chipotle chillies in adobo sauce (approximately 4 chillies and a bit of sauce)

2 tablespoons olive oil

2 big turkey legs, rinsed in cold water and patted dry with paper towel

1 large brown onion, finely diced

500 ml (17 fl oz/2 cups) chicken stock

6 ripe tomatoes, roughly chopped

1 handful of fresh coriander (cilantro) leaves and stems

PREHEAT the oven to 180°C (350°F).

BLITZ all of the spices, garlic, chipotle chillies and sauce together in a food processor until they form a paste.

HEAT the olive oil in a large heavy-based flameproof casserole dish. Lightly brown the turkey legs all over. Remove from the dish and put aside.

FRY the onion over low heat in the same dish for 5 minutes, or until soft. Add the spice paste and fry for a further 3 minutes over low heat.

RETURN the turkey legs to the dish and toss to coat in the spice paste. Add the stock and chopped tomatoes, and season with salt and pepper. Cover with baking paper and the lid.

BAKE for 2½ hours, or until the meat is falling off the bones. Allow to cool slightly.

PULL the meat off the bones with a fork and return the meat to the sauce. Discard any sinew and bone.

REHEAT on the stovetop.

SERVE scattered with freshly chopped coriander, accompanied by rice, polenta or couscous.

NOTE: You can buy small tins of chipotle chillies in adobo sauce in international food stores or in the Mexican food section at good supermarkets.