Sweet and sour chicken

Recipe from: 29 July 2011

Ingredients 6
Servings 4
Time 5 mins


  • 8
    free-range chicken thighs
  • salt and pepper
  • 1
    chopped chili (optional)
  • 1
    apricot juice
  • olive oil
  • chopped chives


30 mins
Season the chicken with salt and pepper.
Heat a pan, big enough to hold all the chicken pieces in one single layer.
Add the olive oil and brown the chicken slightly, with skin-side of the chicken up.
Add the juice and chilli to the pan and cover with a lid.
Turn the heat down and let the chicken cook until the juice starts to reduce and become thick and sticky.
This takes about 30 minutes.
Spoon some of the juice over the chicken and serve on brown rice with some veggies!

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.

Read more on: fry  |  chicken

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