- 400ml/14½fl oz “smooth”
orange juice (without orange bits)
white wine vinegar
- 2 tbsp
- 7.5ml/1½ tsp
- small tin pineapple chunks in
- small tin
- ½ small white
- 1 small
Preheat the oven to 180C/350F/Gas4.
Place the thighs into a large colander, skin side up, and pour a large kettle of boiling water over them. This will help to get rid of fat in the skin.
Remove and place them on a wire rack in an oven tray. Season with salt and pepper and roast in the oven for 25-30 minutes until cooked through.
While the chicken is cooking, prepare the sweet and sour sauce. Tip all the ingredients, apart from the cornflour, into a pan and bring to the boil. Turn down the heat and allow to simmer.
Mix the cornflour with a little water and whisk into the simmering sauce. Turn down the heat and cook for a minute or two.
Once the chicken is cooked, remove and place on a serving dish. Pour over the sauce and serve with rice or noodles.