Page 60 - CMC Recipe Book

Method
In a small bowl combine the onion powder, paprika, salt & pepper. Season the chicken thighs generously with the spice mix.
Melt 1⁄2 the butter in a large frying pan and seal the seasoned chicken thighs on both sides. Place the sealed thighs in a baking tin and finish in the oven Gas 4/180°C until cooked through.
Using the pan you sealed the chicken in, add the garlic, chilli powder and chopped parsley, Pour in the lemon juice and chicken stock, reduce until starting to thicken. Whisk in the remaining butter.
Remove the chicken from the oven and transfer to a serving dish. Pour over the thickened sauce and serve.
TIP: Chicken breasts can be used as an alternative. You can add more or less chilli as required