Sticky Apricot Chicken

Prep time 5 minutes

Cook time 30 minutes

Total time 35 minutes

Serves: 4-6

Ingredients

8 bone-in, skin-on chicken thighs

olive oil, for browning

For the glaze

¾ 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 chili flakes (optional)

salt & pepper to taste

2-3 tablespoons water, to thin down

to serve

fresh parsley

Instructions

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.