Sticky apricot, honey chicken with almond rice
A great way to use up the last bit of apricot or peach jam in the jar.
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Cooking tools:
- Skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Serving bowl
Ingredients
- 2 Tbsp (30ml) olive oil
- 4 chicken thighs
- 1 onion, sliced
- 3 sprigs fresh thyme, or dried
- ¼ cup (60ml) apricot jam
- ¼ cup (60ml) honey
- 1 Tbsp (15ml) soy sauce
- Juice of 1 orange
- 1 cup (250ml) cooked jasmine rice
- 50g flaked almond, toasted (can substitute for peanuts or leave out)
- 2 Tbsp (30ml) parsley, roughly chopped, plus extra for garnish
- Salt and milled black pepper
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