Ingredients
- chicken thighs (or any chicken parts desired) cut in pieces and seasoned overnight preferably
- 3/4 cups water (more or less depending on how much chicken broth you want) for the chicken
- 1-2 cups water for the gravy (more or less as needed)
- 1 -2 tablespoons of oil of choice
- 1 tablespoon of green seasoning
- 1-2 tablespoons of tomato paste
- 1 -2 tablespoons of ketchup
- 1 teaspoon dried basil leaves
- 1 teaspoon dried parsley leaves
- 1/4 teaspoon cayenne or black pepper
- salt to taste
- 1 onion chopped
- 2 garlic cloves chopped
- 2 tablespoons flour for frying of chicken thighs
- oil for frying chicken thighs
- 1/2 teaspoon brown sugar (optional)
Instructions
- start of by prepping thighs. to a pot add chicken thighs and water, cover and allow to parboil or half cook for about 5-6 minutes
- once parboiled/half cooked, remove from broth and set aside to cool. once chicken thighs has been cooled. in a bowl add the flour and lightly coat the chicken thighs in it and set it aside to rest.
- while the chicken thighs are resting, place frying pan on medium heat with some oil and allow to come to temperature. next place in thighs and allow to fry until nice and golden brown
- once finished set aside. for the gravy, start of by adding oil in another pan. add in green seasoning, onion, garlic and tomato paste. give a quick stir and allow to sautee for a couple seconds. add in tomato ketchup and mix it in. add in chicken broth and give a stir and add in water as needed. allow the mixture to simmer for about 2 mins and go in with the parsley, basil, brown sugar, salt if needed and cayenne or black pepper. mix well and allow to come to a simmer
- add in the thighs and mix until its nicely coated with the gravy. allow to simmer for no more than 2 minutes to allow the chicken thighs to absorb the flavour of the gravy. remove from heat and serve with any sides of choice
- do enjoy!