Instructions

• Season the chicken on both sides with salt and Chakalaka Chicken Seasoning. Do this at least an hour before cooking or, if time allows, the day before.
• Heat a large skillet over medium heat and drizzle in Garlic Extra Virgin Olive Oil until shimmering. Place the chicken, skin side down, in the pan and cook until the skin is deeply golden brown. Move to a plate.
• Saute the onions in the skillet until softened and beginning to brown, scraping up any browned bits. Add in the garlic and ginger and saute for 1 minute. Add in the tomatoes and stock and bring to a simmer.
• Nestle the chicken, skin side up, into the mixture in the skillet. Reduce to a simmer and cover. Cook until the chicken registers 165°F with an instant read thermometer – about 25 minutes. Toward the end of the cooking time, turn on the oven broiler.
• Move the chicken, skin side up, to a sheet pan. Run under the broiler to crisp up the skin – about 4 minutes. Taste the sauce, and if needed, loosen up with a little stock. Adjust with salt if needed. Serve the chicken with the sauce over rice. Garnish with fresh parsley or cilantro and a spritz of lime.