Sweet Chilli Chicken
A Weekday Special
Equipment
- 1 Wide Pot 28cm
Ingredients
- 4 Large Chicken Thighs or 8 drumsticks
- 8 Baby Potatoes
- 2 Tablespoons Olive Oil etra virgin
- 1 Tablespoon Butter
- 1/2 Large Brown Onion
- 2 Garlic cloves minced
- 1 - 2 Bird Chillies
- 2 Teaspoons Fresh Parsley chopped
- 1 Teaspoon Fresh Ginger minced
- 1 Tablespoon Tomato Paste
- Salt and Pepper
- 300 ml Chicken Stock
- 80 ml Sweet Chilli Sauce
- 30 ml Fruit Chutney
- Water see instructions
Spice Mix
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Paprika
- 1 Teaspoon Garlic and Rosemary Spice
Instructions
- Gather all the ingredients, thoroughly rinse potatoes, chop the onion, chili, parsley and mince garlic and ginger.
- Mix paprika, salt, onion powder, pepper, rosemary and garlic spice.
- Use some of the spice mix to coat season the chicken (ensure all sides are coated), drizzle some oil on the chicken and rub it in.
- Preheat a 28cm wide pot on medium heat, add 1 tablespoon of oil (or just enough), place chicken pieces (skin down) and brown all sides for about 5 to 6 minutes. Remove the chicken from the pot and set aside
- Add the chopped onion in the same pot followed by butter, stir and season with salt and pepper.
- Cook the onion for about 3 to 5 minutes or until it’s translucent.
- Add minced ginger, garlic, chopped parsley and chilli then stir and add more oil (if needed), cook this for another 2 minutes, and add the remaining spice mix and stir.
- Add tomato paste followed by fruit chutney and sweet chilli sauce. Stir, and pour in the chicken stock and stir.
- Return the chicken to the pot and add potatoes, cook for 30 to 40 minutes or until the chicken is well cooked and the potatoes are fork tender.
- Occasionally stir and baste the chicken and potatoes, and check seasoning by tasting, add salt and pepper if needed.
- Towards finishing, skim off excess fat with a spoon and add a splash of water to loosen the gravy. And cook for few more minutes until the water is well incorporated.
- Remove the pot from the heat and transfer the meat into a serving casserole dish to serve.
- Enjoy, I served mine with honey glazed carrots, peas and rice.