Ingredients:

Chicken:

• 8-10 pieces of skin and bone on chicken thigh cutlets
• 1/2 cup cornflour
• 1 tablespoon dried thyme
• 1 teaspoon garlic powder
• 2 teaspoons onion powder
• 1 tablespoon salt
• 1/2 teaspoon cracked black pepper
• Neutral oil

Fresh Herbs:

• 1/2 cup finely diced spring onions
• 1/2 cup finely chopped flat leaf parsley
• 1/3 cup finely chopped coriander
• 1 long red chilli, de seeded and finely diced
• Juice of 2 limes
• 1-2 teaspoons salt
• 1/2 teaspoon cracked black pepper
• 2-3 tablespoons extra virgin olive oil

Method:

1. Clean chicken and dry well.
2. Combine cornflour, dried thyme, onion power, garlic power, salt & pepper in a medium platter and coat each chicken piece evenly, dusting off any excess flour mixture.
3. Pre heat oven at 200C fan forced.
4. Heat 3-5 tablespoons of neutral oil in a shallow pan and place on medium high heat. Cook chicken pieces skin side down first for 5 minutes each side. Do not overcrowd the pan as chicken will stew.
5. Place chicken in a large baking tray skin side up. Bake uncovered for 30 minutes.
6. While chicken is baking, chop and place all herb ingredients in a medium bowl and toss.
7. Check chicken and see if it cooked at the 30 minute mark, you can do this by piercing a piece and if the liquid runs clear it is cooked, if it is pink cook for a further 5-10 minutes. Allow chicken to rest for 15 minutes once cooked.
8. Serve chicken with herb mix on top or on the side. Boiled rice, pearl cous cous and mashed potatoes is best served with this dish.

Tips/Substitutions:

• • Best served with boiled rice, mashed potato, or cous cous
  • To make ahead of time if serving to entertain, shallow fry as per step 4. Bake in the oven as guests are arriving.
  • Other dried herbs that can be used instead or as addition to the thyme are: Italian herbs, paprika, smoked paprika, oregano.
  • For the fresh herbs, use any combo that you like. Others I love are dill, oregano and tarragon

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