1 spring chicken, halved
2 tablespoons oil
Salt to taste
2 tablespoons black pepper
1 tablespoon butter
1 teaspoon garlic mince
1 teaspoon ginger mince
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2 onions, diced
500ml heavy cooking cream
Fresh coriander, chopped
1 teaspoon sumac spice (optional)
In a pan over high heat, drizzle the oil and add the chicken.
Season with salt and black pepper and flip the chicken.
Pan sear on both sides until golden brown and set aside (note that your chicken is not yet fully cooked).
In the same pan add butter, garlic, ginger and onions.
Sauté until soft then add the cooking cream.
Now add the chicken and simmer for about 10 minutes, turning it often until it is cooked. Add the sumac spice and sprinkle the coriander.
Serve with mashed potatoes and pour the extra creamy sauce over the chicken. Enjoy!