olive oil for frying
6 chicken thighs, skin on
1 tsp seas salt flakes
A few fresh grinds of black pepper
1 tsp dried origanum
½ tsp garam masala
¼ tsp ground ginger
¼ tsp chilli flakes
¼ tsp paprika
2 cloves garlic, mashed
175ml chicken stock
1 tbsp whole grain mustard
1 teaspoon Dijon mustard
1 tbsp rosemary leaves
2 JAZZ™ apples, thinly sliced
1 small red onion, thinly sliced

1. Place the chicken in a sandwich bag
2. Add the salt, pepper and spices and give it all a good shake
3. Heat a large pan over medium-high heat and add the oil
4. Add the chicken skin down once the oil is hot and fry for 5 minutes, gently pushing down on
5. chicken pieces and shake the pan once in a while so the chicken does not stick
6. Turn the pieces over, place the lid on the pan and cook for another 5 minutes
7. Remove the chicken and wipe the pan clean
8. Add a splash of oil and fry the garlic until soft
9. Add the stock, mustard and rosemary and bring to the boil
10. Add the chicken pieces back to the pan, cover, lower the heat and simmer for another 10
11. Add the JAZZ™ apples and onions and cook covered for another 8 minutes or so, stirring
occasionally until the chicken is cooked and the sauce reduced
12. Taste and season if needed
13. Let it stand covered for 5 minutes and serve hot

By: Heinstirred