Recipe for a quick and easy Chicken Flattie in a frying pan

1 fresh chicken
1 T (15 ml) Ina Paarman’s Cajun Spice
2 T (30 ml) canola oil
1 T (15 ml) butter
1 x 25 g Ina Paarman’s Liquid Chicken Stock
½ cup (125 ml) water
1 x 200 ml Ina Paarman’s Sun-dried Tomato Coat & Cook Sauce
Chopped parsley to garnish

How to
Spatchcock the chicken, rub Cajun Spice all over and secure wings and thighs with kebab sticks for easy turning.

Warm oil and butter in a heavy bottom frying pan. Brown the chicken, start with skin side down first before turning. Dissolve the Liquid Stock in the water, add in on the side of the pan.

Cover the pan with a tight-fitting lid. Simmer very slowly for 30 minutes. Pour the Sun-dried Tomato Coat & Cook Sauce over the chicken. Cook open for a final 10 minutes. Remove the sticks. Sprinkle with parsley. Serve with rice or mashed potatoes and a green vegetable or salad.


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