Sticky Apricot Chicken



  • 8 skin on chicken thighs
  • Olive oil
  • 200g (7 oz) Roots & Wings Apricot Jam
  • 1 tablespoon soya sauce
  • Zest and juice of a lemon
  • 2 tablespoons water
  • Salt and pepper


Add a dash of olive oil to a frying pan and fry the chicken thighs two at a time until the skin is golden. Remove from the heat. Pour off the oil.
Put the jam, soya sauce, zest and juice of the lemon in a bowl and mix well. Add the water if the mix is very thick but don’t thin it down too much and make it watery.
Put the glaze into the frying pan and bring to a simmer. Add the chicken pieces and cook gently basting the chicken regularly until cooked through. Season to taste.
Remove from the heat and serve with rice and a crisp salad or green vegetables.