Zesty chicken thighs with potatoes and spekboom salsa

Prep time
Cook time

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


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


  • Preheat the oven to 190°
  • 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 the baking tray. 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.
  Spekboom salsa:
  • Mix all the ingredients and season to taste.