Serving this with the orange segments gives this dish a lovely, refreshing touch.
- 4 Chicken thigh fillets
- 1 Tablespoon Olive oil
- 1 Large Onion – finely diced
- 3 Large cloves Garlic – crushed
- 120 ml Soy Sauce
- 60 ml Water
- 60 ml White Vinegar
- 40 ml Honey
- ¼ Teaspoon Freshly ground Black pepper
- 2 Bay leaves
- Rice (to serve)
- 1 Naval Orange – cut into segments (to serve)
Mix the soy sauce, water, vinegar, honey and pepper together. Heat the oil in a large fry pan, and fry the chicken for a few minutes on each side – until the chicken takes on a light golden colour. Remove the chicken from the pan, and set aside. Sauté the onion for a few minutes, until it is softened, and add the garlic – cook through. Place the chicken on top of the onion, pour the sauce mix over and add the bay leaves. Cover with a lid, and cook for 15 minutes, on a low simmer – turning the chicken a few times. Remove the lid and cook for another five minutes – to reduce the sauce.
Serve 2 thighs per person with rice and a couple of orange segments.