Chicken Spice, Liquid Chicken Stock OR Chicken Flavour Stock Powder, Ready to Serve Chicken Gravy
You will need
a small ovenproof dish ±14 cm x 19 cm
pastry brush
sharp knife
chopping board
teaspoon
measuring jug
kettle (to boil water)
oven gloves
pair of scissors
2 medium potatoes scrubbed
4 – 6 chicken drumsticks
Ina Paarman’s Chicken Spice
olive oil
1 x 25 g Ina Paarman’s Liquid Chicken Stock or 1 t (5 ml) Ina Paarman’s Chicken Flavour Stock Powder
½ cup (125 ml) boiling water
1 x 200 ml Ina Paarman’s Ready to Serve Chicken Gravy
Method
Adjust oven rack to the middle position.
Preheat the oven to 180°C
Butter a smallish ovenproof dish. Boil the whole, unpeeled potatoes for 10 minutes to pre-cook them. Allow to cool. Slice into ½ cm thick rounds. Line the dish with the sliced potatoes. Season the drumsticks all over with Chicken Spice and arrange on top of the potatoes. Drizzle with a little olive oil. Dissolve the Chicken Liquid Stock or Stock Powder in the boiling water. Pour carefully in on the side of the baking dish, so as not to wash off the spice on the chicken.
Bake for ± 35 minutes until the chicken is browned and the potatoes soft.
Squeeze the Chicken Gravy over the chicken and leave to warm through. Just let it stand for 5 minutes.
Serve the well sauced chicken and potato with some mixed vegetables or a salad.
