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Chicken with Garlic

This chicken with garlic is juicy and tender and the whole family will love it.

My father does not like the smell of garlic so I went my whole life never having eaten garlic. Actually, a lot of Zimbabweans do not like a lot of spices and herbs in their foods especially when they know it is in there. They will gladly use soup thickeners like Royco Usavi Mix Or Maggi that I am sure is just flour, spices, preservatives and antioxidants, but will look at you funny when you suggest using say thyme.

Safe to say I will never have to share my Chai Latte when I am with my Zimbabwean friends and relatives.

This recipe uses a lot of garlic, 24 cloves for a whole chicken. The chicken is seared in garlic infused oil to make the skin crisp. It is cooked in chicken stock as well as parsely, thyme and a bay leaf.

All in all takes about 30 minutes to cook.

Chicken with Garlic

Ingredients

  • 4 tablespoon flour
  • 1 tablespoon paprika
  • 1 tablespoon pepper
  • 1 tablespoon salt
  • 8 chicken thighs
  • 4 tablespoon olive oil
  • 24 garlic cloves
  • 2 cups chicken stock
  • 2 springs parsley
  • 1 bay leaf
  • 1 sprig thyme

Instructions

  1. Mix flour, paprika, pepper and salt. Dredge the chicken thighs with the flour shake off excess.
  2. Heat the olive oil in a skiller over medium heat. Add the garlic, cook while stirring frequently for two minutes for two minutes. Remove the garlic with aslotted spoon and set aside.
  3. Cook the chicken skin down in a single layer. Cook for 5 minutes, turn over and cook for another five minutes.
  4. Pour off any excess oil. Add all the remaining ingredients. Bring to boil, reduce heat and cook for about 20- 25 minutes or until the chicken is cooked through.Remove the chicken pieces.
  5. Bring the sauce to a boil and cook down until about 1 cup of the liquid remains. Discard the herbs. Spoon sauce and garlic over chicken. You may garnish with some parsley
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