Janet’s Roast Pepper Chicken – Ina Paarman

Ina Paarman Janets Roast Pepper ChickenJanet’s Roast Pepper Chicken – Ina Paarman

Janet served this to friends gathered for an evening of classical music. She also treated her book club to this dish. All round, a great hit!

You will need
1 large onion, cut into leaves
2 red bell peppers, sliced into strips
1 yellow bell pepper, sliced into strips
3 cloves of garlic, cut into slivers
1 t (5 ml) Ina Paarman’s Vegetable Spice
olive oil
1 x 25 g Ina Paarman’s Liquid Chicken Stock
200 g baby tomatoes, halved
6 chicken thighs, skin on
6 chicken drumsticks, skin on
Ina Paarman’s Cajun Spice
¼ cup (60 ml) water
1 lemon
1 x 125 g Ina Paarman’s Roasted Red Pepper Pesto
baking paper

Garnish
grilled lemon wedges
small bunch chives, snipped

Adjust the oven rack to one shelf below the middle. Preheat oven to 180°C.

Prepare vegetables and place in a large mixing bowl. Season with Vegetable Spice and toss with ± 3 T of olive oil.

Heat a large frying pan and stir-fry the vegetables over high heat until crisp-tender, about 2 minutes only. Stir in undiluted Chicken Stock and tomato halves. Decant into an ovenproof dish.

Season chicken pieces generously with Cajun Spice and drizzle with olive oil. Re-heat pan (no need to wash) and add a dash more olive oil.

Brown the seasoned chicken briefly. Arrange chicken portions on the bed of vegetables best side up. Deglaze the pan by adding the water and stirring all the tasty bits off the bottom. Add a small squeeze of lemon juice. Pour in on the side of the dish. Squeeze the whole packet of Roasted Red Pepper Pesto over the chicken and spread evenly with the back of a spoon.

Wet a length of baking paper. Cover the dish lightly with the paper. Do not use foil to cover the dish as it ‘stews’ the chicken. The wet baking paper allows chicken to brown while keeping moisture in and speeding up the tenderising process.

Bake for 60 minutes. Remove the paper and bake open for a further 15 minutes until well browned. Garnish with grilled lemon wedges and snipped chives.

Serve with Butter Beans with Baby Spinach and a Deconstructed Salad dressed with our Classic French Dressing.

Michael’s wine recommendation – CLICK HERE

Landskroon Cinsaut

Ina Paarman Website photoInspired by her grandmother’s cooking, Ina decided to study as a home economics teacher. She worked in London and traveled extensively, soaking up everything she could about the cuisines of other cultures. This she combined with our uniquely South African style and, after a successful teaching and lecturing career, started Ina’s Kitchen, a cookery school, in a converted garage at her home in Constantia.

She became food editor for Femina magazine, wrote a regular column for Die Burger, hosted many TV cookery programmes and published the first of her cookbooks, Cook with Ina Paarman.

Paarman Foods, the manufacturing arm of the business, was born when Ina’s son, Graham, joined the business. Soon the fledgling business managed to secure a foothold in the major supermarkets and in the catering industry. From what was a rather obscure home based industry, Paarman Foods, nurtured and managed by Ina and her son Graham, is today a significant food business servicing a wide spread of markets, local and overseas, with a diverse product offering.

Click here for Ina’s Website and do subscribe to her monthly newsletter.Spoon logo

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