Growing up in South Africa made me a huge fan of onion and tomato gravy. I can literally drink the sauce out of the pan.
I love to put it on everything. Eggs, steak, mielie pap, chicken.
Today I am using it to flavor these chicken thighs. They are a little sweet, a little sour, and oh so good. You have got to try this recipe.
Yummmmmmmy
xxx Chef MM
Barbeque Chicken Thighs
Ingredients
FOR THE CHICKEN
- 12–14 bone in chicken thighs- skin on
- Coarse salt
- Black Pepper
- Garlic Powder
- Chicken Seasoning
FOR THE SAUCE
- Olive oil
- 2 large onions – cut into slivers
- 28 oz /800 g can diced tomatoes
- 2 TBS balsamic vinegar
- 1 TBS/cube chicken stock powder
- ¼ cup chutney/apricot jam
- ¼ cup Worcestershire Sauce
- ½ cup Ketchup
- ¼ cup water
- 1 tsp sugar
- 4 bay leaves
Instructions
Preheat the oven to 300F/180 C
Generously season the chicken thighs with salt, pepper, garlic, and chicken seasoning making sure to coat the chicken evenly on all sides.
Heat 2 TBS of oil in a large skillet or heavy pot over medium/high heat. Add the chicken in batches so as not to overcrowd them. Sear the thighs on both sides (3-4 minutes) until golden brown. Remove the chicken and place the pieces into an oven-proof casserole dish.
Slice the onions into 1/4 inch slices. In the same pot add the sliced onions and cook on medium heat until golden and caramelized (6mins).
In a bowl combine the tinned tomatoes, balsamic vinegar, chicken stock powder, chutney/apricot jam, Worcestershire sauce, ketchup, water, sugar, and bay leaves. Pour this mixture over the onions and simmer for 10 minutes to thicken the sauce slightly.
Pour this sauce over the chicken pieces. Cover the casserole dish with a sheet of parchment paper and foil. (The tomatoes react badly with tin foil). Bake covered for 1 hour. Uncover and bake for an additional hour. Skim off excess fat with a spoon and discard.
Garnish with fresh chives or parsley and serve with rice, quinoa, couscous, or roast potatoes.
SERVES 6-8
Notes
You can use a 2 full chickens cut into pieces instead. You can make the chicken a day or 2 ahead and reheat at 150 C till warmed through
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