LIP-SMACKING STICKY CHICKEN

ALL YOU HAVE TO DO WITH THIS OLD FAMILY FAVOURITE IS TO POP IT INTO THE OVEN AND IT DOES THE WORK FOR YOU. DESPITE ITS LONG COOKING TIME IT COMES OUT TENDER AND JUICY, WHILE FREEING UP YOUR TIME. I LOVE SERVING THE SALAD RIGHT ON TOP OF THE CHICKEN AS IT ADDS A DASH OF COLOUR TO THE DISH AND IS A DELIGHTFUL COMBINATION OF COOKED AND FRESH.

OVEN – BAKING DISH

1 Tbsp water

3 Tbsp soy sauce

3 Tbsp white wine vinegar

3 Tbsp sugar

6–8 chicken thighs, bone in

salt and pepper to taste

½ cup baby tomatoes

1 avocado, sliced

2 cups roughly chopped baby spinach

olive oil for drizzling

1.Preheat the oven to 180°C. Grease a baking dish.

2.Pour the water, soy sauce and vinegar into the prepared dish, then add the sugar and stir together. Place the chicken pieces into the sauce and coat them well. Season with salt and pepper.

3.Bake for approximately 1 hour or until the chicken is cooked. Turn halfway through to ensure that both sides of the chicken are covered in the sauce. Remove and scatter over the baby tomatoes, avocado slices and baby spinach. Drizzle with the olive oil, check the seasoning and serve.