The secret of the dish is in the chicken marinade, specifically using wine and jam, which creates a super sweet and sour coating all around the chicken. If you are going to serve thighs with some rice, you may want to double the sauce to have more to flavour the rice.

Ingredients

• 1 1/2 lb chicken thighs
• 1 tsp pepper flakes
• ¾ tsp ground cumin
• ½ tsp fennel seeds
• 1 tbsp olive oil
• 1/2 cup water
• 1/3 cup white wine
• 1/2 cup jam (cherry plum, red currant, cranberry)
• 1 lemon
• 1 tbsp mustard
• 1 tsp thyme leaves
• Salt to taste
• Pepper to taste

Preparation

1. Dry chicken thighs with paper towels and put into a bowl.
2. Sprinkle with salt, pepper, pepper flakes, cumin and fennel. Stir, cover with film and put into the frige for 2-12 hours.
3. Preheat the oven to 400°F (200°C).
4. Spread chicken thighs on a baking dish. Pour in wine, jam, water, lemon juice and zest, thyme, salt and pepper.
5. Bake for 30-35 minutes.
6. Serve with rice.