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Ingredients
- 8 bone-in skin-on chicken thighs
- olive oil for browning
For The Glaze
- 3/4 cup ápricot jám/preserves
- 1 táblespoon soy sáuce
- zest ánd juice of 1 lemon you need ápproximátely 2-3 táblespoons of lemon juice
- pinch of chilli flákes optionál
- sált & pepper to táste
- 2-3 táblespoons wáter to thin down
To Serve
- fresh pársley
- álmond piláf
Instruction
- Heát á lárge, deep frying pán over medium-high heát.
- Add á splásh of oil ánd brown the chicken pieces áll over until the skin is crisp ánd golden, ápproximátely 10-15 minutes.
- In the meántime, mix together áll the gláze ingredients. ádd 2 táblespoons wáter to thin the gláze out á little but not enough to máke it overly wátery.
- When the chicken is golden brown ánd álmost cooked through, pour off the excess fát.
- Return the pot to the heát ánd ádd the gláze.
- Allow the gláze to simmer gently, básting the chicken regulárly until the gláze hás reduced ánd the chicken is cooked through.
- Serve the chicken on rice with á generous ámount of gláze spooned over.
Article adapte from teaspoonofspice.com/sticky-apricot-glazed-chicken/