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3-4 people

Prep time:

30 minutes

Time in oven

30 minutes at 200 degrees

Good for:


Chicken in cast iron pot

Winter is just perfect for braised chicken and I recently got a cast iron pot, which is usable for induction. So ready to try it- adjusted recipe for an easy, aromatic and healthy dinner. Try it with my cornbread, it will soothe your soul. 


4-5 kg of whole chicken breasts no skin 

4 cloves of garlic sliced

5 spring onions sliced finely

Coriander leaves to serve

Spices for the chicken: lemon pepper, sea salt, 1/2 tsp cumin, 1/4 tsp cinnamon, 1/4 tsp chipotle flakes

small bunch of fresh thyme 

small fresh lemon grass stick if using 

1 fennel sliced

5 carrots, cut in 5 cm pieces

12 potatoes (or what you think, you can eat) cubed

1-inch piece of ginger

1 large onion sliced finely

Butter and oil for the pan


For the sauce:

1/4 cup of soy sauce

1 cup chicken stock or broth

1 tbsp honey

2 tbsp ketchup  

Sea salt and pepper to taste 



Step 1

preheat your oven to 200 degrees, traditional oven

Season both sides of your chicken breast generously with your mixed spices.

Heat up the oil in the cast iron pan (not too fast) and brown the breasts nicely (2-3 minutes on each side) 


Step 2

Remove the chicken breasts and add the butter to the pan. Once melted add the potatoes, carrots and fennel. saute the vegetables until just softened (5-6 minutes) 


Step 3

Remove the vegetables from the pan and add the ginger, garlic, spring onions and onions. Saute until softened (3-4 minutes).

Then add the broth, honey, ketchup, soy sauce and bring to boil.   

Step 4

Add chicken and vegetables and bring to boil. Taste for additional salt and pepper and additional spices. check that your ‘sauce covers about 1/3 up on the chicken.

Move the dish to the oven (with the lid on) and braise for 30 minutes. 

Step 5

Leave to stand for 5 minutes, sprinkle with the coriander leaves and serve with corn bread on the side.


The original recipe called for huge amounts of soy and ketchup, I have changed that up and instead added more spices to the process. 

Originally it was chicken thighs with skin on. I tried once and actually I think it adds fat to the recipe, which is just not necessary. It does not taste better just different. You can but then add 10 minutes cooking time in the oven  or check that the chicken is cooked through.

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