What Katie Ate by Katie Quinn Davies and her Delicious Sticky Chicken with Sesame and Chile.

I've mentioned before that I have an embarrassingly large library of cookbooks. It must have reached the hundreds by now.  I like to have them around me, some in the kitchen, some in the sitting room, lots by my bed for a flash of inspiration when the mood strikes.  So I really, really didn't need ANOTHER one.  But, I just couldn't resist and its a beauty.  "What Katie Ate" by Katie Quinn Davies is a visual feast as well as being chock full of recipes I'm drooling over.  It's real food if you know what I mean.  The sticky chicken with sesame and chilies was the first recipe I tried it was a winner.  Everyone loved it.  In a family of six it's rare that everyone is happy at the same time but this recipe produced that unusual and welcome state of affairs.  It called for me to skin the chicken legs.  I had two large pairs of eyes watching me while I was ripping the skin off the leg bone (which was curiously satisfying), one belonging to the 11 year old who was utterly horrified and one belonging to the Jack Russell who was transfixed with admiration and desire.

If you're in the market for a cookbook - rush out and buy this one.

Sticky Chicken with Sesame and Chile, adapted from "What Katie Ate" by Katie Quinn Davies.

2 lbs of chicken legs

Salt and pepper

1 tablespoon of olive oil

1 onion, finely chopped

3 cloves of garlic, minced

1 cup tomato ketchup

1/2 cup Dijon mustard (preferably wholegrain)

1/3 cup Honey

2 tablespoon of brown sugar

1 tablespoon of smoked paprika

1 teaspoon cayenne pepper

3 tablespoons Worcestershire sauce

3 tablespoons of balsamic vinegar

Handful of sesame seeds and finely sliced green chile.

Heat the oven to 325 F

Remove the skin form the chicken legs and place the legs in a baking tray.

Heat the olive oil and add the onion, cook for about 5 minutes to soften, add the garlic and cook for another 5 minutes or so.

Add the ketchup, mustard, honey, sugar, paprika, cayenne pepper, Worcestershire sauce and balsamic vinegar.

Stir together, then increase the heat to medium and simmer for 5 minutes.

Pour the sauce over the chicken, place in the oven and cook for about 1 - 1/2 hours.  Keep an eye on it and baste once in a while.

When cooked, remove from the oven, sprinkle over the sesame seeds and chilies and serve.

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