This delicious chicken dish will quickly become a favourite by Ntwenhle Gcabashe
Prep time: 20 minutes
Cooking time: 50 minutes
Serves: 4
- 8 chicken thighs
- 2 tablespoons (30ml) light rum
- 3 tablespoons butter
- 1 spring onion, chopped
- 3 garlic cloves, crushed
- 1 tablespoon cayenne pepper
- 2 cups (500ml) chicken stock
- 2 cups sour cream
- Handful fresh spinach
- Salt and pepper
- Cooked pasta, for serving
- Fresh thyme, for serving
- Heat butter in a large saucepan. Add chicken and brown for 8–10 minutes. Remove from the saucepan.
- Add onion and garlic, and cook until soft. Add cayenne pepper, stock, rum, cream, spinach and meat. Season with salt and pepper. Cover with a lid and cook until meat is tender.
- Serve with pasta and thyme.
You might also want to try: Rosemary and thyme roast chicken
