Devilled Chicken Thighs

Ingredients

• 12 chicken thighs – skinned
• 1 rounded tbsp apricot chutney or jam
• 1 tsp mustard
• a good pinch cayenne pepper
• 1 large clove garlic – crushed
• 1 tbsp Worcestershire sauce
• 3 tbsp tomato ketchup
• 1 tbsp soy sauce

Method

• Pre-heat the oven to 190C
• Butter a dish. Season the thighs with salt and pepper; arrange them in the dish. In a bowl mix together all the other ingredients and cover the chicken.
• Cook in the oven for 20–30 mins, turning over halfway through. They are done when the juices run clear.
• Serve with rice and a green salad. Mum serves them cold with (jacket) potatoes and green veg.