Ingredients

Method

• 4 T extra virgin olive oil
• 8 free-range chicken thighs
• 2 t Woolworths steak rub
• 150 g Woolworths smokey kasi sauce
• 150 g baby potatoes
• 200 g baby onions, peeled and halved
• 2 large carrots, peeled and cut into chunks
• 3 cups ginger beer
• 2 sprigs fresh rosemary

Method

Ingredients

1. Heat the olive oil in an ovenproof pan. Season the chicken with the steak rub. Fry over a medium heat, skin-side down, turning once the skin is golden and crispy.

2. Coat the chicken with the kasi sauce and fry until slightly caramelised.

3. Place the potatoes, onions and carrots in a saucepan and cover with lightly salted water. Bring to the boil and par-cook for 10 minutes.

4. Add the par-cooked vegetables to the chicken. Pour in the ginger beer and add the rosemary.

5. Roast, covered, at 200°C for 25–30 minutes, or until the chicken is cooked through and the vegetables have softened. Increase the oven temperature to 220°C and roast for an additional five minutes to brown.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Estee Skein

Find more chicken recipes here.