Devilled Chicken

This recipe couldn't be easier and it is very popular with children and adults alike. It is a Marry Berry aga receipe and although she doesn't specify, i have found that it works best when i use organic chicken thighs. They are not always easy to find but the 'normal' chicken thighs seem to release a lot of water which makes the sauce watery too. It should be sticky!

Serves 4
12 skinned chicken thighs
1 rounded tablespoon of apricot jam
1 teaspoon dijon mustard
a pinch of cayenne pepper
1 garlic clove, crushed
1 tablespoon of Worcestershire sauce
3 tablespoons tomato ketchup
1 tablespoon of soy sauce

Season chicken thighs

Measure jam into a large bowl, add the mustard, cayenne, garlic and Worcestershire Sauce, blend until smooth. Add the other ingredients. Put the chicken thighs into the bowl and turn over and over untl they are all nicely coated with sauce. Place into a roasting tin in a single layer and cook in a hot oven for an hour or so. The longer you leave them in they stickier they will be. Be careful not to burn them though. I sometimes start them off covered in foil and then baste them half way through removing the foil at this stage. This takes a little longer but is worth it. Sometimes i also double the quantity of the sauce for a really sticky dish!! This dish is ideal served with quinoa especially if there is a little extra sauce.