Smoke Craft Chicken, Pap & Smoky Onion Gravy

Ingredients

• 8 chicken thighs
• 2 tbsp oil
• 2 tsp BlixSam Smoke Craft Spice
• 1½ tsp BlixSam Arm Maat
• ½ tsp black pepper

• 2 large onions, sliced
• 3 garlic cloves, crushed
• ¾ cup Smoke Craft Under Fire Sauce – Smoky Sweet BBQ
• 1½ cups chicken stock
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp butter
• ½ tsp BlixSam Smoke Craft Spice

• 2 cups maize meal
• 5–6 cups water, depending on preferred consistency
• 1 tsp salt
• 1 tbsp butter

Method

1. Pat the chicken dry and season generously with Smoke Craft Spice, Arm Maat and black pepper.
2. Heat the oil in a large heavy pan. Brown the chicken thighs for 3–4 minutes per side until they develop a deep golden crust. Remove and set aside.
3. Add the sliced onions to the same pan. Cook over medium heat for 6–8 minutes, stirring occasionally, until soft and golden. Add the garlic and cook for another 30 seconds.
4. Stir in the tomato paste and extra Smoke Craft Spice and cook for about 1 minute to bloom the spice.
5. Pour in the chicken stock, Smoke Craft Under Fire Sauce and Worcestershire sauce. Scrape all the browned bits from the bottom of the pan into the gravy.
6. Return the chicken to the pan. Cover and simmer gently for 30–35 minutes, turning the chicken once during cooking.
7. Remove the lid and simmer for another 10–15 minutes until the chicken is tender and the smoky onion gravy has reduced and thickened. Stir in the butter for a glossy finish.
8. Meanwhile, prepare the pap. Bring the water and salt to a boil. Gradually add the maize meal while stirring. Reduce the heat, cover and cook gently until smooth and soft. Stir through the butter before serving.
9. Spoon a generous helping of soft pap onto each plate. Add the browned Smoke Craft chicken and ladle plenty of that thick smoky onion gravy over the pap.