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Sticky lemon chicken with cucumber & coriander salsa
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4 essential Waitrose British Chicken Thighs
Juice and grated zest of 1 lemon, plus wedges to serve
2 tbsp clear honey
2 cloves garlic, crushed
1 cucumber portion, halved, seeded and sliced
1 small red onion, thinly sliced
4 Waitrose Cornichons, thinly sliced
1x ½ x 28g pack coriander, roughly chopped
1. Preheat the oven to 200°C, gas mark 6. Place the chicken in a small baking dish. Mix together the lemon zest and juice, honey and garlic, then pour over the chicken. Bake for 30 minutes until golden and sticky and cooked through with no pink meat, covering with foil if the chicken starts to get too brown.
2. To make the salsa, mix together the cucumber, red onion, cornichons and coriander. Serve the chicken with the salsa and lemon wedges, spooning over any juices.
This sticky glaze works well on all bone-in cuts of chicken. Try it with wings or drumsticks too.
With British chicken, try this deliciously refreshing British ale: Duchy from Waitrose Organic Diamond Jubilee IPA.
Typical values per serving:
This recipe was first published in June 2012.