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This recipe is delicious and versatile - it can be cooked at a gentle simmer on the stove top, or in the oven. I use skinless chicken thighs which have one bone still attached - I don't know the name of the cut. When measuring the amounts in this recipe I use 20ml tablespoons. The sauce is plentiful but thinnish. I like to pour it over the chicken and some rice. However, if you wish, you can remove the chicken when cooked and reduce the sauce to make it thicker. Adapted from a recipe by Ian Parmenter.
Units: US | Metric
Serving Size: 1 (198 g)
Servings Per Recipe: 4
The following items or measurements are not included:
lemons, juice and zest of