These Pot Roasted Chicken Thighs and Drumsticks are a simple stovetop chicken dish seasoned with paprika, ginger and garlic, and herbs, then slowly roasted in a pot until tender, juicy, and flavourful.
Equipment
- Large flat pot (about 30 cm)
- Mixing bowl
- Tongs or spatula
Ingredients
- 1kg chicken pieces (thighs and drum sticks)
- 1 tbsp fine salt (optional - for the brine)
- 1/4 cup sunflower oil
- 1 tbsp ginger and garlic paste
- 1 tbsp paprika
- 1 tbsp dried mixed herbs
- 125ml boiling water
- 1/2 tsp fine salt (or to taste)
- fresh coriander to garnish
Instructions
- Wash the chicken pieces thoroughly. Optional: Place them in salted warm water (1 tbsp fine salt) and allow them to soak in a brine for about 3 hours. This helps tenderise the meat and enhances the overall flavour. If you are short on time, you can skip the brining and simply season the chicken.
- Drain the chicken well. Add fine salt, ginger and garlic paste, paprika, and dried mixed herbs. Mix thoroughly so the chicken pieces are evenly coated with the seasoning.
- Heat sunflower oil in a large flat pot (about 30 cm) over medium heat. Add the chicken pieces and allow them to fry lightly.
- Add ¼ cup boiling water, turn the chicken pieces, and continue cooking until the water completely evaporates. Add another ¼ cup boiling water, turn the chicken again, and continue cooking until the water evaporates once more.
- Reduce the heat to low and allow the chicken to roast slowly, turning occasionally so it cooks evenly. Be careful not to burn the chicken. Continue cooking for 40–45 minutes, or until the chicken is fully cooked, tender, and lightly roasted.
- Garnish with freshly chopped coriander and serve warm with your favourite sides.
Notes
1.Optional: Brine the chicken in salted water for up to 3 hours for extra tenderness.
2.Cook the chicken on low heat so it roasts slowly without burning the spices.
3.Turn the chicken occasionally so it cooks evenly and develops a light roasted colour.
4.You can replace the water with chicken stock if you prefer a richer flavour.