Ingredients

• 2 chicken thighs
• 2 tbsp soy sauce
• 1 tbsp clear honey
• 2 limes
• halved
• 2 garlic cloves
• crushed
• ½ tsp chilli flakes
• 2 tbsp olive oil
• 1 large handful spinach
• washed
• 5-6 drops Tabasco sauce
• 1 tbsp soy sauce
• 1 tbsp sesame seeds
• dash olive oil

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Place the chicken thighs into a non-reactive dish
• add the soy sauce
• honey
• juice from the limes
• garlic
• chilli flakes and half of the olive oil and mix together. Set aside the squeezed lime halves. Leave to marinate for five minutes
• or up to thirty minutes if time permits.
• Heat an oven-proof frying pan
• add the remaining olive oil
• add the chicken and squeezed lime halves and fry for three minutes on one side
• or until turning golden. Turn the chicken over and place the oven-proof frying pan into the preheated oven. Cook the chicken for 15 minutes
• or until it is cooked through.
• To make the salad
• place the spinach
• Tabasco sauce
• soy sauce and sesame seeds into a large bowl and mix together.
• To serve
• pile the spinach salad onto a serving plate and top with the chicken and lime halves.