Zesty chicken thighs with potatoes and spekboom salsa

Prep time
15min
Cook time
60min
Serves
6

Never tried eating spekboom? The succulent’s leaves pair beautifully with chicken.

Ingredients:

  • 6 chicken thighs
  • 600g baby potatoes, halved
  • 1 onion, sliced
  • 3 garlic cloves, sliced
  • 4 sprigs thyme
  • 1 cup (250ml) chicken stock
  • 50ml lemon juice
  • 2 tsp (10ml) lemon zest
  • 4 tsp (20ml) honey
  • 1/2 tsp (2.5ml) salt
  • 1/2 tsp (2.5ml) pepper
Spekboom salsa:
  • 25g spekboom, chopped and rinsed
  • 15g parsley, chopped
  • 4 tsp (20ml) lemon juice
  • zest of 1 lemon
  • 20g cashews, toasted and chopped
  • 1 Tbsp (30ml) olive oil

Method:

  • Preheat the oven to 190°C.
  • Put the baby potatoes in an oven tray, drizzle with olive oil, and par-roast.
  • Line another baking dish and place the chicken pieces in it. Arrange the par-roasted potatoes, onion, garlic and thyme around them.
  • Mix the chicken stock, lemon juice, zest, honey, salt and pepper. Pour over the chicken in the baking tray.
  • Place in the oven and roast for 1 hour, until cooked through.
  • In the meantime, prepare the Spekboom salsa by mixing all the ingredients and seasoning to taste.
  • Serve the chicken with the salsa.