Herb Stuffed Chicken

4 de-boned chicken legs with skin

2 tbsp lime juice

2 tsp chopped garlic

1 tbsp chopped spring onion

salt and pepper

50 gm butter

pared rind juice

2 limes 125 ml chicken stock

1 ½ tsp corn flour

1 tbsp water

1 tbsp chopped garden herbs

½ tsp sugar

¼ tsp mild chilli powder

1 tbsp melted butter

Place chicken skin-side down on a board. Sprinkle on 2 tbsp limejuice, garlic, spring onion and seasoning. Heat butter in a pan, add chicken to pan with rind and juice of 2 limes. Season. Sauté until cooked.
Strain juices from pan. Add stock, return to the flame and thicken with corn flour. Season and add herbs. Sprinkle remaining ingredients over chicken and grill until crisp.