4 chicken thighs with skin and bone
1/4 tsp paprika
1/4 tsp black pepper
1/4 tsp garlic powder
Pinch of ginger powder
1/4 Cajun seasoning
2 Tbsp olive oil (divided)
Baby potatoes halved or quartered
2 medium carrots halved or cut into carrot sticks
Peppers (red, green, yellow)
1 medium red onion sliced
1 small leek sliced
1 garlic clove chopped
1 Tbsp butter
1 cube chicken stock
*Honey paprika sauce*
1 Tsbp smoked paprika
1 Tbsp soy sauce (more if you want)
1-2 Tbsp honey
2 Tbsp tomato ketchup
Season chicken on both sides with paprika, salt, cajun, ginger, garlic and pepper to taste. Coat with 1 tbsp of olive oil and refrigerate for 1-2 hrs
Heat 1 tablespoon butter and olive oil in a medium skillet over medium-high heat until melted and hot.
Add chicken, fry until golden brown, about 2 -3 minutes per side. Remove chicken from skillet to bowl/plate and set aside. Add carrots and potatoes and stir for 2 minutes, transfer vegetables to a bowl/plate. Add onion, fry for 1 minute, add peppers and fry for another 1 minute.
Prepare your chicken stock, stir in hot water then mix with honey paprika sauce.
Return chicken and any juices and vegerables to skillet. Gradually stir in sauce, stirring frequently bring to boil. Reduce heat to medium-low. Cover and simmer for 2- 4 minutes.
Use a spoon to drizzle some of the sauce over top. Bake chicken at 200°C for about 15-20 minutes or until chicken is cooked through.
Sprinkle parsley on top (optional)
Serve warm and enjoy!