Sticky Apricot Chicken
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.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
- 8 bone-in skin-on chicken thighs
- olive oil for browning
for the glaze
- 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
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.
Calories: 200kcal | Carbohydrates: 15g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 129mg | Sodium: 288mg | Potassium: 358mg | Sugar: 10g | Vitamin A: 35IU | Calcium: 15mg | Iron: 1.3mg