You will need
6 – 8 skin on, bone in, chicken thighs
Ina Paarman’s Garlic Pepper Seasoning
500 g Baby Potatoes, halved
olive oil
Ina Paarman’s Potato Spice
6 leeks, thinly sliced
½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
4 cloves garlic, thinly sliced
Ina Paarman’s Smokey Chipotle BBQ Marinade & Baste
½ cup (125 ml) water
1 x 25 g Ina Paarman’s Liquid Chicken Stock
Method
Use an ovenproof frying pan or ovenproof saucepan.
Season the chicken with Garlic Pepper Seasoning and place, skin down, into the cold pan.
Place on the stove, switch on the heat to medium and leave the chicken to heat up slowly, this helps to render the fat from the skin.
When the skin side is nicely browned, turn and brown the underside. Remove the chicken to a plate.
Season the potatoes with Potato Spice, add them to the pan and stir-fry them in the chicken fat. Cover the pan with a lid, turn the heat right down and cook the potatoes for 10 minutes. Remove the potatoes.
To the same frying pan add 1 T (15 ml) olive oil and the sliced leeks seasoned with Green Onion Seasoning.
Stir-fry briefly. Now add the garlic, ¼ cup (60 ml) Smokey Chipotle BBQ Marinade & Baste, water and Chicken Stock.
Stir and bring to the boil.
Put potatoes in the pan and then pack the chicken on top, skin side up. Pre-prepare to this stage, cover and refrigerate.
Adjust oven rack to middle position. Preheat the oven to 180°C.
Bake open for 30 minutes.
Brush chicken portions with Smokey Chipotle BBQ Marinade & Baste.
Bake open for a final 20 minutes. Serve in the pan with a salad or seasonal vegetables.
