You will need
1 mixed pack of 4 chicken thighs and 4 drumsticks
2 t (10 ml) Ina Paarman’s Chilli & Garlic Seasoning
1 ½ t (7.5 ml) turmeric
2 T (30 ml) flour
2 medium onions, chopped
Ina Paarman’s Green Onion Seasoning
2 T (30 ml) honey
6 cloves of garlic, sliced
½ t (2.5 ml) cinnamon
Ina Paarman’s Tomato & Basil Pasta Sauce
1 cup (250 ml) water
2 x 25 g Ina Paarman’s Liquid Chicken Stock
2 T (30 ml) water
1 T (15 ml) sugar
Ina Paarman’s Lemon & Black Pepper Seasoning
1 T (15 ml) flaked almonds or sesame seeds, toasted
Chicken, without caramalised lemon, can be made 2 days ahead and refrigerated.
Slash twice through the meaty tops of the thighs and drumsticks. Measure Chilli & Garlic Seasoning, ½ t (2.5 ml) of the turmeric and flour into a plastic bag. Add chicken pieces and shake to coat.
Leave at room temperature while assembling the rest of the ingredients.
Adjust the oven rack to one shelf below the middle and preheat the oven to 180°C.
Brown the chicken pieces in some olive oil in an ovenproof pan and keep on one side.
Add the onions, pre-seasoned with Green Onion Seasoning, and the honey to the remaining oil in the pan and stir-fry until golden.
Add garlic, remaining 1 t (5 ml) turmeric and cinnamon. Stir-fry for one minute to bloom the spices.
Add Tomato & Basil Sauce, water (use this to rinse out the pasta jar) and Liquid Chicken Stock.
Bring to boil and return the chicken pieces and any juices to the pan. Cover with a lid.
Ovenbake for ± 1 hour 20 minutes. Remove the lid after one hour to brown the chicken.
To caramelise the lemon, cut the lemon into 4 wedges and re-cut each wedge into 1 cm triangles.
Add to a frying pan with water, sprinkle over sugar, a little Lemon & Black Pepper Seasoning and drizzle with a little olive oil.
Shake the pan to caramalise the lemons over high heat.
Top chicken with caramelised lemon and toasted almonds or sesame seeds.
Serve with flatbread and a green salad dressed with one of our dressings.