Atchar chicken traybake

It’s not just a condiment, marinating the chicken in atchar adds sweet and spicy notes to this everyday dish.

More than 1 hour.  (+ marinating time)

Serves 4                                             

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • Salt and milled pepper 
  • 8 chicken thighs and drumsticks, mixed 
  • 1 jar (375g) Pakco hot vegetable atchar 
  • 2 Tbsp (30ml) tomato paste 
  • 3 Tbsp (45ml) olive oil 
  • 3 cloves garlic, chopped 
  • 1 Tbsp (15ml) brown sugar or honey 
  • 1 packet (500g) baby potatoes (carrots, butternut or sweet potatoes work well too) 

 

For serving: 

  • Chopped coriander or sliced spring onion 
  • Steamed rice or rotis 

 

Method

  1. Preheat oven to 180°C. 
  2. Season chicken and set aside. 
  3. Combine remaining ingredients, except the potatoes, and coat chicken with mixture. 
  4. Marinate for at least 30 minutes or up to 3 hours. (If marinating longer, chill in the fridge and bring to room temperature before cooking.) 
  5. Transfer chicken and excess marinade to a deep baking tray and add potatoes. 
  6. Roast for 30-40 minutes until chicken is cooked through and skin is crispy. 
  7. Serve garnished with chopped coriander or spring onions, steamed rice or rotis if you like. 

 

Pakco – Packed with flavour 

Bringing the ultimate flavour to cooking comes down to the unique blend of spices you add to your meals. Only Pakco is expertly blended and packed with flavour. Pakco knows that the ultimate flavour lies in the blend, and this equals the ultimate satisfaction and recognition. Add Pakco, for top-quality meals with the ultimate flavour. 

 

Browse more daily dinner recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Coconut beans (Maharage Yanazi)

This creamy bean-based dish is the national dish of Tanzania (eaten by most people on Independence Day, 9 December) but it’s well-loved all over East Africa too.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.