Serving : 4 to 6 Time: 1 to 1 1/2 hrs Difficulty: Easy
This dish was a trial and error dish that really came out really delicious.
6 to 8 Chicken thighs – skin on and bone in.
4 to 6 tbsp of “gudkuk24 seasoning (recipe below)
2 medium white onions – finely sliced
1 small tomato finely diced
4 – 6 cloves of garlic finely minced or grated on a micro plane.
1 small tub of chicken stock concentrate( I use Knorr)
Hot water – 2 cups
4 tbsp fat ( butter/oil/lard – anything on hand)
4 tbsp flour
salt and pepper to taste
2 – 3 tbsp Worcestershire sauce
1 tbsp dark soy sauce
Sprinkling of dried parsley, if fresh is not available
- Pierce the chicken thighs with a fork. Rub the gudkuk24 seasoning all over the chicken thighs. Massage them well. Place in a zip lock bag and keep in the refrigerator for 6 to 24 hrs.
- Heat a large cast iron skillet. Put in the fat and once hot, put in the chicken, skin side down. Once the skin has become a beautiful golden brown, turn the chicken and let it cook on the other side. Place the fried chicken on a large plate or bowl. Fry the chicken in batches, till all are done.
- Using the same skillet, stir fry the onions till starting to brown. Add the garlic and tomatoes. Stir fry some more. Add the flour and let the roux brown.
- Once the roux has browned, add the chicken stock concentrate, 1/2 the hot water, Worcestershire and soy sauce and let it come to a boil. Boil for 3 to 4 minutes till the gravy is thick. Adjust the seasoning accordingly.
- Gently put in the fried chicken thighs and the remaining water. Cover and let the chicken braise on a low flame for 20 to 25 minutes. Remove the cover and let the sauce thicken.
- Sprinkle the top with fresh or dried parsley.
- Serve with a crusty bread or salad.
1/2 Tbsp mustard powder
2 Tbsp Salt
3 Tbsp Garlic powder
1 Tbsp Chilli powder
1 Tbsp Black Pepper powder
1 Tbsp Dried Oregano
1 Tbsp dried Thyme
2 Tbsp Paprika
Mix all the ingredients together and store in an airtight bottle.
This is a fantastic seasoning sprinkled over roasted vegetables like cauliflower, broccoli, potatoes, zucchini, eggplant, Brussels sprouts etc. It is great also to use as a dry rub for poultry, pork, beef etc.