sticky lemon chickenrating:
Prep time 10 mins Cooking time 25 mins
If you have a jar of preserved lemons in the cupboard, chop up a lemon and add it to the sauce with a little more honey before reducing. It will give the dish a different dimension.
1 large chicken, jointed into 8–10 pieces
sea salt and black pepper
3–4tbsp olive oil
1 head of garlic, halved horizontally
a few thyme sprigs
splash of sherry vinegar
2 tbsp dark soy sauce
1 lemon, finely sliced (ideally with a mandolin)
a bunch of flat-leaf parsley, chopped
season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 2–3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.
pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes. By then the chicken should be cooked through.
trransfer the chicken to a platter and sprinkle with the chopped parsley. Serve with champ and green beans or steamed sugar snap peas.