You will need
4 chicken thighs and 4 drumsticks
Ina Paarman’s Cajun Spice
1 large onion
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
200 – 225 g Chorizo sausage sliced into 1 cm thick rings
4 cloves of garlic, cut into slivers
400 ml Ina Paarman’s Roast Pepper Pasta Sauce
1 x 25 g Ina Paarman’s Liquid Chicken Stock
¾ cup (180 ml) water
1 x 400 g tin butter beans
2 T (30 ml) chopped parsley
Adjust the oven rack to one slot below the middle position.
Preheat the oven to 170°C.
Season the chicken pieces liberally with Cajun Spice. Drizzle them with olive oil and roll to coat.
Heat a heavy based cast iron saucepan or casserole. When hot add half of the chicken pieces skin side down. Turn chicken only when browned on the one side, then brown the other side.
Remove with a slotted spoon and keep on one side. Brown the other half of the chicken pieces in the same way. Discard the fat in the pan and wipe away the blackened spices with a paper towel. Use the same pan to sauté the onion.
Add a little fresh oil to the pan and sauté the onion, seasoned with Green Onion Seasoning, over medium heat until soft and translucent. Add the sliced sausage and the garlic slivers. Stir-fry over high heat for 3 minutes. Add the Roast Pepper Sauce, Chicken Stock and water. Stir to blend.
Place the browned chicken, skin side up into the pan. Cover with a tight fitting lid and bake in the oven for 40 minutes. Stir the drained beans through and bake open for a final 10 minutes. Sprinkle over the chopped parsley.
Serve with crusty bread to mop the delicious juices.
Instead of Chorizo sausage (for people who don’t eat meat) use ½ – ¾ cup pipped green olives and 1 t (5 ml) paprika in place of Chorizo.