Easy, delicious sticky apricot chicken flavored with a little soy sauce and chilli flakes is a perfect dinner when served with almond and lemon pilaf rice.
zest and juice of 1 lemonyou need approximately 2-3 tablespoons of lemon juice
pinchof chilli flakesoptional
salt & pepper to taste
2-3tablespoonswaterto thin down
to serve
fresh parsley
Almond pilaf
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.