In many kasi kitchens, chicken is the heartbeat of a meal. It’s that one protein you can stretch to feed the whole family, making sure no plate goes empty.
Roasting it with simple spices transforms everyday ingredients into something unforgettable. But here’s the twist — pairing it with a homemade garlic egg sauce, creamy and tangy, shows that even the most humble pantry items can create magic. It’s a dish born out of township wisdom: making the ordinary taste extraordinary while keeping costs low and flavour high.
Serves: 4 for under R150
Ingredients:
For the chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- Juice & zest of 1 lemon
- 3 garlic cloves, minced
- 1 tsp dried rosemary (or thyme)
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
For the garlic egg sauce:
- 2 hard-boiled eggs
- 2 tbsp plain Greek yogurt (or mayonnaise)
- 1 garlic clove, roasted or lightly sautéed
- 1 tsp lemon juice
- Pinch of salt & pepper
Garnish:
- Fresh parsley or coriander leaves
Method:
- Prep the chicken: In a bowl, mix olive oil, lemon juice & zest, garlic, rosemary, paprika, salt, and pepper. Rub this marinade over the chicken thighs and let rest for at least 20 minutes (or overnight for best flavour).
- Roast: Preheat oven to 200°C. Place chicken thighs on a baking tray lined with foil or parchment. Roast for 35–40 minutes, until skin is crispy and golden, and juices run clear.
- Make the garlic egg sauce: In a blender or food processor, combine hard-boiled eggs, yogurt, roasted garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Serve: Place the roasted chicken thighs on a platter, drizzle with the garlic egg sauce, and garnish with fresh parsley.
Serving suggestion:
- Pair with roasted potatoes, pap, or a fresh side salad for a complete meal.