You will need
8 chicken thighs, bone in, skin on
2 t (10 ml) Ina Paarman’s Garlic & Herb Seasoning
2 T (30 ml) olive oil
1 large onion, chopped
Ina Paarman’s Green Onion Seasoning
4 cloves garlic, sliced
1 ½ cups (375 ml) water
2 t (10 ml) Ina Paarman’s Chicken Stock Powder
1 x 400 g Ina Paarman’s Roasted Mediterranean Vegetable Pasta Sauce
150 g spaghetti, broken into thirds
1 slice of bread
a handful of parsley, chopped
1 T (15 ml) lemon zest
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
Season the thighs all round with Garlic & Herb Seasoning.
Heat the oil and brown chicken, skin side first.
Remove the chicken to a plate.
Add the onion, seasoned with Green Onion Seasoning to the pan.
Stir-fry until onions are beginning to brown then add garlic and stir-fry briefly.
Adjust oven rack to middle position and preheat oven to 180°C.
Add water and Chicken Stock Powder to pan and bring to the boil.
Add the Pasta Sauce (shake out the bottle with ¼ cup (60 ml) of water) and add spaghetti. Stir to mix.
Place the chicken in the sauce and simmer for 5 minutes on top of the stove.
Place pan in the oven covered with a lid or baking paper. Bake for 40 minutes.
While the chicken is baking, mix the topping ingredients (except the olive oil) together in a food processor.
Remove baking paper or lid. Turn oven up to 200°C.
Sprinkle the breadcrumb topping over the chicken and drizzle over a little olive oil.
Brown in the oven for 10 – 15 minutes.
Serve with a salad.