(Serves 4)


8          chicken pieces (thighs and drumsticks)

45 ml   cornflour (maizena)

            salt and pepper for seasoning

30 ml   sunflower oil

30 g     butter 

4          cloves garlic, crushed

1          red chilli, chopped (or add more to taste)

100 g   honey

150 ml chicken stock

30 ml   lime juice

30 ml   soy sauce

            zest of 1 lime

125 ml fresh coriander for serving

60 ml   chopped spring onion

            lime wedges for serving


  • Preheat the oven to 180°C
  • Place the chicken pieces in a bowl and add the cornflour, salt and pepper. Toss the chicken in the cornflour until fully coated. Discard the rest of the cornflour
  • Heat the sunflower oil in an ovenproof frying pan on medium heat and fry the chicken pieces until browned on both sides.Remove from the pan and keep aside
  • Add the butter to the pan, melt, add the garlic and chilli and stir together.
  • Add the honey, stock, lime juice and light soy sauce to the pan and mix well.
  • Bring the sauce to the boil, then simmer for 4-5 minutes until the sauce reduces a little. Add the zest and the chicken and make sure to spoon some of the sauce over all the pieces.
  • Place in the oven and bake for 25 minutes until cooked.
  • Sprinkle over the fresh coriander and chopped spring onion.
  • Garnish with lime wedges and serve with rice.




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