Order Ingredients
Ingredients
- Bone-in, Skin-on Chicken Thighs, Large Diced - 6
- Salt - For Seasoning
- Black Pepper, Freshly ground - For Seasoning
- Dash of Irish Rapeseed Oil - For Cooking
- Rooster Potatoes, Peeled and Cut into 1-inch Chunks - 680g
- Lemon, Sliced - 1
- ChanChan Black Garlic Cloves, Peeled and Chopped - 8 (Or Use 1 tbsp of ChanChan Black Garlic Paste)
- Kaffir Lime Leaves - 2
- Chicken Stock - 500ml
- Baby Spinach, Washed - A Handful
- Parsley Leaves, Chopped - A Handful
Order Ingredients
Method
Step 1: Season the chicken thighs with salt and pepper. Heat the rapeseed oil in a roasting pan set burners at medium high heat..
Step 2: Sear the chicken skin-side down in the roasting pan. After the chicken thighs have been searing for about 5-7 minutes, flip them over. Add the potatoes and stir them in the oil. Add the lemon slices and black garlic purée, tossing everything together so the potatoes and garlic are well-coated in olive oil.
Step 3: Cook for another 30 minutes on low heat letting the pot simmer or until the chicken is cooked through and the potatoes are tender. Remove lemon slices, stir in the herbs & toss raw spinach leaves for in and stir.
(A Recipe contributed by Kwanghi Chan)