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Ingredients
Method
- 4 chicken thighs, bone in
- 1⁄2 tsp ground ginger
- Large glug of olive oil
- 10g fresh ginger, finely chopped
- 100ml white wine
- 1 tbsp balsamic vinegar
- 1 tbsp runny honey
- 4 ripe apricots, halved
- 2 sprigs of rosemary, halved
- Salt and pepper
- Preheat the oven to 210C. Season the chicken well, and sprinkle the skin with ground ginger. Heat up the oil in a shallow casserole dish, and brown the chicken on both sides before setting aside.
- Pour off any extra oil from the casserole, then add the chopped ginger and gently fry for 3 minutes. Add the wine, the vinegar, and the honey, and allow to simmer for a minute to thicken. Add the apricot halves and the rosemary, then return the chicken to the casserole (skin side up) and pop the whole lot in the oven, uncovered. Roast for 35 minutes, then serve with crusty bread.
45 mins
2 serving
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