6 Chicken thighs
2 Tbspn Morella Grove Extra Virgin Olive Oil
2 Tbspn fresh ginger grated
Juice of 3 limes lime zest 1 lime
1 Tbspn Brown sugar
50ml Apple juice unsweetened
50ml Morella Grove Caramelised Apple Balsamic
1 Tbspn Worcestershire sauce
2 Tspns cornflour
1.Fry chicken in Extra Virgin Olive Oil on both sides, remove chicken.
2. Deglaze pan with apple juice, then added in Apple balsamic,
Apple juice unsweetened, lime juice and grated lime zest from 1
lime , grated ginger, brown sugar, Worcestershire sauce and
cornflour mixed with little cold water.
3. Stir threw in chicken and sprinkled chopped parsley.
4. Add nectarine or apricot quarters at the very end. Serve with steamed greens or rice