Blackened Chicken

12 chicken legs and thighs (a mix of the two is good)
1 bulb of garlic (yes really)
A punnet - couple of handfuls worth - of cherry tomatoes
Rosemary and Thyme (dried is fine as its going to be cooking a long time)
Honey (couple of large table spoons)
Salt& pepper to season
Lamb stock cube (trust me with this one)
Olive Oil - 4 tablespoons
Tamarind - 2 teaspoons (you don't really need this - I like it though)

Heat oven to 120c
Put the chicken thighs and legs in a large mixing bowl
separate the segments of the garlic bulb but leave unpeeled
Throw in all other ingredients, get your hand in and mix

cover loosely with tin foil and put in oven for about 5 hours (if you do this in the morning to come home to turn oven down to 100 - should be fine for 7.5 hours at this with foil on).
After 5 hours check the chicken, take off the foil and turn oven up slightly (about 180c). You will find a lot of sauce in the bottom of the dish - drain it off into a separate pan.
Boil some new potatoes and add to the sauce you just drained off - make sure they are fully covered in the sauce and stick those back in the oven with the chicken.

To be honest this is a real get your hands dirty and do what you want with it recipe but the trick is really in the cooking time and the lamb stock cube (honestly mixed with the honey its amazing). Cook it for as long as you can and make sure you drain off the sauce for the last hour for gravy or to do something yummy to the potatoes or you'll have soggy chicken and this is hands only food.