Chicken in an Apricot Honey Sa

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Chicken thighs		4
Salt & pepper		as required
Paprika		1 tbsp
Olive oil		1 tbsp
Chicken stock		200ml
Apricot preserve (jam)		2 tbsp
Honey		2 tbsp
Garlic		3 cloves
Soy sauce		1 tbsp
Thyme		2 stalks
Lemon juice		1
Spring onion		1

Method

Prep

10min

Cook

15min

Remove the bones from the chicken thighs and season with salt & pepper and paprika. Rub in well and keep aside for 10 minutes.

Put the oil in a large frying pan and add the chicken skin side down. Fry for 3 minutes on each side then remove to a plate.

Remove excess oil from the pan then add the roughly chopped garlic and fry for 1 minute. Add the apricot jam, honey and soy sauce.

Pour in the chicken stock, squeeze in the lemon, add the thyme and mix well. Return the chicken from Step 2 and boil down the sauce on medium heat.

Allow to cook for 7-8 minutes, basting the chicken with the sauce. The sauce will be nice and thick and reduced by half.

Transfer to a serving dish and sprinkle with the finely chopped spring onion. It goes wonderfully well with mashed potatoes.

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