Ingredients

• 4 boneless skinless chicken thighs
• 1 cup chicken stock
• 3 garlic cloves , minced
• ⅓ cup honey
• 2 tbsp all purpose flour (plain)
• 4 tbsp light soy sauce
• 1 tbsp dried oregano
• ½ tsp hot chili (or to your liking)
• 2 tablespoons fresh chopped parsley
• 2 tbsp sesame seeds
• 3 tbsp cooking oil

Steps

• Step 1

  Preheat your oven to 350°F – 180°C.

• Step 2

  Trim off any fatty bits off the thighs and slice in half. Coat in flour, sprinkle the chili and oregano. Set aside.

• Step 3

  Place a large oven proof frying pan on high heat with cooking oil. Once oil is starting to heat up, place your chicken thighs and cook until brown. Flip over once brown.

• Step 4

  Add the garlic cloves, minced followed by the chicken stock, honey and soy sauce. Bring to a simmer and place in oven and bake for 30 min at 350°F – 180°C.

• Step 5

  Place a dry frying pan or saucepan on high heat. Add the sesame seeds and toast until slightly brown. Set aside.

• Step 6

  Chop the parsley and set aside.

• Step 7

  Remove from oven once cooked, sauce should be reduced and thicker, not too liquid and chicken should look very dark brown on the edges. Sprinkle with sesame seeds and chopped parsley and serve immediately. Top with the reduced sauce.

Little Tips

For the rice, I just used chicken stock instead of water with one tsp of turmeric powder. How to cook rice
There's no need to add salt as the soy contains enough.