Fried Spiced Chicken Thighs

INGREDIENTS

For the fried chicken

Olive oil for frying

4 boneless chicken thighs

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/4 tsp red chilli flakes

Salt and pepper to taste

For the sauce

1 cup finely chopped leek (use the lighter green bit if you have it left over)

25g butter

2 cloves garlic, minced

1 vegetable stock cube

1/2 cup water

Splash of lemon juice

1/2 cup tomato passata

Optional: 1/4 cup dried shallots

VARIATION

Replace the passata with thick cream

METHOD

Place the chicken pieces in a tray. Mix all the spices in a small bowl and with your fingers work the powder into the chicken, coating both sides.  Allow to marinate for 15 mins or more.

Heat the oil in a heavy pan or wok. Dry the chicken pieces until they get deeply coloured on both sides. Remove from the pan to allow to rest.

In the same pan fry the leeks in the butter until soft and the spices in the pan have been absorbed. Add the garlic and fry for another minute, then add the stock cube, water, (shallots if using), lemon juice and passata. Cook the sauce to reduce, then add the chicken back in to warm through before serving.

Serve with pilaf or fresh veggies.

The cream version with sliced mushrooms added to the pan with the leeks.