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Ingredients
2 tbsp cooking oil
1 onion, thinly sliced
1 tbsp plain flour
6 skinless chicken thighs
6 garlic cloves, peeled
2 tsp RoniB's Kitchen Extra Hot Garlic chilli paste (add more if desired)
1/2 lemon chopped (with skin)
500ml chicken stock
salt and pepper to taste
2 tbsp parsley, chopped
How to
Preheat the oven to 180C (fan)/200C
Heat oil in a large oven proof pan with lid and add the onions over low-medium heat until soft and translucent.
In a bowl, season your flour and toss the chicken thighs until well coated. Set aside.
Cook the flour coated chicken in the pan with the onions until golden brown. It is ok to do this in batches. No need to cook the chicken throroughly at this point.
Add the remaining seasoned flour in the pan and return all the chicken pieces. Add the peeled garlic, chopped lemon and garlic chilli paste.
Pour the chicken stock, cover and bring to a boil.
Transfer to the oven and cook for 30 minutes or until chicken is cooked.
Stir in the parsley and serve.
A citrusy chicken stew with a little kick. Easy to cook and deliciously satisfying. A soon-to-be family favourite.
Lemon, Garlic, Chilli Chicken Stew
2-4 servings
45mins
Main
Chicken
