Ginger and Apricot Chicken
Ginger and Apricot Chicken



  • 4 whole chicken thighs
  • ½ tsp ground ginger
  • Big glug of olive oil
  • 10g fresh ginger, chopped
  • 100ml white wine
  • 1.5 tbsp balsamic vinegar
  • 1 tbsp honey
  • 4 large apricots, halved
  • 2 sprigs of rosemary, halved
  • Salt and pepper
  • Preheat the oven to 210C. Season the chicken well and sprinkle the skins with ground ginger. Heat the oil in a pan and brown the chicken on both sides, then set aside for later. Pour off the excess oil from the pan, add the chopped ginger and fry for 3 mins. Add the wine, the vinegar, and the honey, and leave to bubble and thicken for a few minutes.
  • Add the apricot halves to the mixture, then return the chicken to the pan with the rosemary. Transfer the pan to the oven and roast for 35 minutes to cook through the meat and caramelise the apricots. Serve with crusty bread.
1 hr
2 serving

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