Ingredients

The following ingredients have 5 Servings
  • 8 bone-in (skin-on chicken thighs)
  • olive oil (for browning)
  • 3/4 cup apricot jam/preserves
  • 1 tablespoon soy sauce
  • zest and juice of 1 lemon (you need approximately 2-3 tablespoons of lemon juice)
  • pinch of chilli flakes (optional)
  • salt & pepper to taste
  • 2-3 tablespoons water (to thin down)
  • fresh parsley
  • Almond pilaf

Instruction

  • Heat a large, deep frying pan over medium-high heat.
  • Add a splash of oil and brown the chicken pieces all over until the skin is crisp and golden, approximately 10-15 minutes.
  • In the meantime, mix together all the glaze ingredients. Add 2 tablespoons water to thin the glaze out a little but not enough to make it overly watery.
  • When the chicken is golden brown and almost cooked through, pour off the excess fat.
  • Return the pot to the heat and add the glaze.
  • Allow the glaze to simmer gently, basting the chicken regularly until the glaze has reduced and the chicken is cooked through.
  • Serve the chicken on rice with a generous amount of glaze spooned over.