8 chicken thighs (bone-in, skin-on)
1 tbsp minced garlic
2 spring onions (thinly sliced); optional
2 tbsp fresh coriander leaves (chopped)
2 cups spreadable apricot preserve (big pieces chopped)
1/4 cup honey
1/4 cup soy sauce
1/4 cup balsamic vinegar
Juice of one lemon
1 tbsp fresh ginger (peeled, grated)
1 tsp dried red chili flakes (optional)
2 tbsp extra virgin olive oil
Salt + pepper + thyme + ground cinnamon
In a small saucepan; prepare the glaze: Combine apricot preserve, honey, soy sauce, garlic, ginger and chili. Whisk to combine well. Heat over medium-low heat until preserve melts. Remove away from heat and add lemon juice and balsamic vinegar. Cool. Season chicken pieces. Heat oil in an iron skillet or any other ovenproof pan. Add chicken thighs; skin side down. Sear on both sides until they turn golden-brown. Remove away from heat. Pour glaze evenly on top of chicken thighs. Transfer to bake in a preheated oven of 200 degrees Celsius; basting occasionally the top; halfway cooking time, with juices mixed with glaze; keeping top always moist; (approximate total baking time; 30-35 minutes). Remove from oven. Sprinkle coriander and spring onion on top. Allow to rest for five to seven minutes. Serve with fluffed white rice aside.
*A version of this article appears in print in the 30 January, 2020 edition of Al-Ahram Weekly.