Serves 4

Hands-on time: 10 minutes

Hands-off time: 55 minutes

INGREDIENTS

½ box (100g) Hinds Spices Southern Coating Original, plus 3 tbsp extra

2 large eggs, beaten

8 (1.2kg) chicken thighs, washed and patted dry

½ tin (225g) Rhodes Quality Smooth Apricot Jam

¼ cup soy sauce

Serving suggestion:

Steamed rice

Steamed broccoli

Spring onion

METHOD

1. Add half of the box of Hinds Spices Southern Coating Original and beaten eggs to two separate bowls. Carefully coat each chicken thigh in the egg mixture following with the coatings. *Chef’s Tip: Alternatively, use your preferred chicken pieces!

2. Air fry the chicken in 2 batches at 180ºC for 25 minutes or until cooked through and golden brown and crispy. *Chef’s Tip: Alternatively, bake the chicken in the oven at 180ºC for 40 minutes, if preferred!

3. Dissolve the 3 extra tablespoons of the Hinds Spices coating in 1 cup of water. In a large pan, add the Rhodes Quality Smooth Apricot Jam, soy sauce, and water mixture and allow to simmer over medium heat for 5 minutes, while stirring, until reduced and slightly thickened.

4. Add the warm crispy chicken to the pan and coat the chicken in the sticky sauce. Garnish with freshly sliced spring onion. Serve immediately with steamed rice and broccoli, or any sides of your choice, and ENJOY!