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.
- 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
- Mix flour, paprika, pepper and salt. Dredge the chicken thighs with the flour shake off excess.
- 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.
- Cook the chicken skin down in a single layer. Cook for 5 minutes, turn over and cook for another five minutes.
- 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.
- 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