- 1 ¼ kilograms chicken thighs and drumsticks
- ¼ cup Gold tequila
- ¼ cup grenadine
- ¼ cup lime juice
- 1 teaspoon dried rosemary
- 1 star anise
- 3 tablespoons light soy sauce
- 1 teaspoon salt
- snipped cilantro to garnish
- Pat the chicken pieces dry with paper towels.
- In a non-stick frying pan, lay the chicken pieces skin side down and cook over medium high heat until the skins start to render fat. Cook until the skins are lightly browned then flip them over to brown the other side.
- Pour in the tequila, turn up the heat to high and cook uncovered without stirring until most of the liquid has evaporated.
- Add the rest of the ingredients (except the cilantro), lower the heat, cover and simmer for 35 to 40 minutes, shaking then pan occasionally to make sure that the chicken pieces are well covered with the sauce. If the liquid dries up during cooking, add water, a quarter cup at a time.
- During the last five minutes of cooking, remove the cover of the pan, turn up the heat to high and cook uncovered until the sauce is thick and sticky.
- For best results, let the chicken sit in the sauce for an hour or so then reheat, garnish with some snipped cilantro and serve.