I have been experimenting with this recipe over the past few weeks, both with chicken fillets and chicken thighs, and I am loving both ways. Here is my chicken thigh version.
- Chicken thigh fillets (skin on)
- Small piece of ginger, grated
- Juice and grated rind of one lemon
- 2-3 tbsps. of honey (depending on how sweet you want it and how much chicken you use)
- 1 clove of garlic
- 2 spring onions
- 1 dsp soy sauce
- 1/4 pt of water or stock
Heat a non-stick frying pan. Arrange the chicken thigh fillets in a single layer, skin side down. Cook over high heat until the nicely golden brown.
Flip the chicken fillets over and cook until the underside starts to brown too.
Remove the chicken to a plate and rub with paper towel to get rid of any chicken fat.
Reheat the pan. Add the garlic, ginger, spring onion and cook for a minute. Return the half-cooked chicken. Now add the lemon juice and honey. Pour in the water or stock and simmer for about 10 minutes.
If, after 10 minutes, the sauce is still too thin, turn up the heat and allow the sauce to boil with the frying pan uncovered until it thickens, or you could add a dsp of lemon marmalade to the mixture. Add a dash of soy sauce at the last minute and serve over rice or couscous. Yum!