The perfect spring recipe, this sweet and sour recipe is packed full of kitchen cupboard flavour and most importantly is stress-free and easy to prepare. Serve with fluffy Mediterranean couscous and grilled courgettes.
What You’ll Need:
- 8 – 10 chicken leg and/or thighs
- salt and pepper
- 4 tablespoons olive oil
- 2 tablespoons soy sauce
- 4 tablespoons maple syrup
- 6 garlic bulbs, crushed skin on with the back of the knife
- 1 whole lemon, Sliced
- 4 tablespoons lemon juice
- 1 tablespoon thyme
- handful of chopped fresh parsley
What To Do:
- Preheat the oven to 160C.
- In a large skillet pan, add the oil to Med/High Heat. Season the chicken well with salt and pepper. Add the chicken skin side down to the skillet and cook for about 5-6 minutes, turning each piece when golden.
- Transfer the chicken to an oven tray and add the garlic cloves, soy sauce, thyme, lemon juice and maple syrup to the tray. Lay the slices of lemon on top of the chicken. Transfer to the oven and cook continue to cook until the chicken cooked through and no longer pink. This will take around 25 minutes.
- Serve immediately making sure all the chicken is coated with the juices. Garnish with the freshly chopped parsley and serve with steamed rice or fried rice.
For more Maple Syrup inspiration visit www.clarks-uk.co.uk