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One pot chicken with spice

Method

  • Heat a layer of oil in a heavy-bottomed pan (that can go into the oven) and brown the chicken all over. Remove. 
  • Add the garlic and chillies to the pan and gently sauté, stirring and scraping the bottom as you do so. 
  • Then add the cinnamon, ground coriander and cumin. Stir to toast the spices, continually stirring. 
  • Pour in the vinegar and stock, and add the parsley and seasonings. Stir well and bring to the boil. 
  • Return the chicken in one layer, skin side up, sprinkle with lemon juice and paint the tops with honey. Then cook in the oven for about 30 mins until the chicken is ready. 
  • Remove the chicken from the pan, taste the sauce for seasoning and reduce a little. 
  • Serve the chicken on a bed of steamed rice with plenty of sauce spooned over the top.

Ingredients

  • olive oil
  • 8 chicken thighs, skin on & bone in
  • 6 whole garlic cloves, peeled & smashed a little
  • 4 small red chillies, chopped
  • 1 cinnamon stick
  • 1 tspn ground coriander
  • 1 heaped tspn ground cumin
  • a good splash of red wine vinegar
  • ¾ cup chicken stock
  • 2 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • juice of ½-1 lemon
  • melted honey
  • steamed rice

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm