Toast the coriander seeds and cumin seeds in a dry frying pan, then coarsely grind in a pestle and mortar. Add the chipotle paste and a glug of oil and mix to a loose-ish paste.

Slash the skin of the chicken legs 4-5 times with a sharp knife. Rub with plenty of salt and the spice mix, then set aside.

Thinly slice 3/4 of the onions and the garlic. Preheat the oven to 220°C.

Set an ovenproof, flameproof casserole or roasting tray over a high heat. Add a glug of olive oil and the sliced onions with a big pinch of salt. Cook for 5 mins until starting to caramelise.

Add the garlic, stir through and sit the chicken on top along with all the marinade. Chuck the whole lot in the oven for 35-40 mins or until the skin is crispy and chicken is cooked through and tender.

Blend the tahini with the jalapeños, the coriander, a splash of jalapeno liquor and a splash of water. Season with salt and a squeeze of lime if needed.

Now, thinly slice the cabbage and onion, then add to a large mixing bowl. Pour over the tahini sauce and chuck in the remaining jalapenos. Roughly chop the remaining coriander and add to the bowl.

Toss everything together and add a squeeze of lime if necessary.

Heat your tortillas according to the pack instructions.

Pull your chicken out of the oven and rest for a couple of minutes. Shred the meat off the bone with a couple of forks.

Build your tacos up with plenty of the caramelised onions, pulled chicken, slaw and top with a squeeze of lime. Get stuck in.