Ingredients

Method

• 8 free-range bone-in chicken thighs
• 2 T Woolworths hot seasoning
• 4 T extra virgin olive oil
• 1 onion, roughly chopped
• 1 stick celery, thinly sliced
• 2 cloves garlic, finely chopped
• 1 bunch radishes
• 3 cups chicken stock
• 5 g fresh parsley
• 5 g fresh dill, roughly chopped
• 5 g fresh mint, roughly chopped
• 1 lemon, juiced
For the polenta:
• 2 cups milk
• 50 g butter
• sea salt and freshly ground black pepper, to taste
• 200 g polenta
• 50 g Woolworths hard cheese, grated, plus extra for serving

Method

Ingredients

1. Rub the chicken thighs with the hot seasoning until completely coated. Heat the olive oil in a large pan. Fry the chicken until deep golden all over.

2. Add the onion, celery and garlic. Cook until the onions have softened, then add the radishes. Fry until the radishes start to brown, then add the stock. Stir and simmer for 20 minutes, or until the liquid reduces and thickens and the chicken is cooked through. Stir in the parsley, dill, mint and lemon juice.

3. To make the polenta, bring the milk and butter to a simmer in a saucepan and season. Gradually whisk in the polenta. Cover and cook for about 20 minutes, stirring often. Stir in the cheese and check the seasoning. Serve warm with the chicken, sprinkled with cheese.

Find more chicken thigh recipes here.

Photograph: Myburgh Du Plessis
Production: Khanya Mzongwana 
Food assistant: Thalia Pillay