Lemon and Honey Chicken

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.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  kg skinless chicken piece (preferably leg pieces)
• 3  teaspoons soy sauce
• 3  teaspoons  toasted sesame oil
• 2  small lemons, juice and zest of
• 2  tablespoons honey
• 1  glass sherry wine (medium to dry)
• 100  ml  chicken stock
• 1  tablespoon  vegetable oil
• 2  teaspoons  finely chopped fresh ginger
•  sliced spring onion (to garnish)
•  chopped fresh cilantro (to garnish)
•  toasted cashew nuts (to garnish)

Directions

1. Marinate the chicken pieces in the combined soy sauce and sesame oil for anything between one to 24 hours.
2. Combine the grated rind, lemon juice, honey, chicken stock and sherry.
3. When ready to cook, drain the chicken pieces and pat dry with a kitchen paper towel. Brown in hot oil , then stir in the ginger and cook a minute longer.
4. Pour the lemon and honey mixture and any remaining marinade over the chicken in the pan, cover and simmer gently for about 30 minutes or until chicken is tender. Alternatively, place the covered dish in a moderately hot oven and cook 30 to 40 minutes or until tender.
5. Serve with hot rice , pour the sauce over, and garnish with chopped spring onions, cilantro and cashew nuts.
6. Season with a little salt and freshly ground pepper to taste.