Heat the olive oil and butter in a large frying pan over a high heat. Add the chicken pieces two at a time and brown evenly on all sides. Remove with a slotted spoon, set aside and then brown the remaining two, setting aside when browned.
Add the onion to the pan and fry until soft and golden, about 10 minutes. Sprinkle in the flour, mixed spice and paprika and cook for 1-2 minutes, stirring continuously .
Add the cider. You need to add the cider a little at a time and mix well till it’s absorbed and then add some more. Stir for 1-2 minutes between each addition.
Once you have added all of the cider, add and stir in the tomato purée, honey and parsley.
Return the chicken to the pan, season with salt and pepper and baste well with the sauce. Cover and simmer for 30 minutes, basting every 10 minutes.
Alternatively, cook in the oven at 180°C for 30 minutes.
Serve hot with Cauliflower Rice.
Coriander-Lime Cauliflower Rice
Heat a large pan to medium-high and add the olive oil, add the onions and garlic. Cook until just translucent, add the cauliflower. Cook for around 5–7 minutes. Then add in the lime zest and fresh coriander. You may also want to add a bit of salt and pepper too; season to your preference. Mix together in the pan (enjoy the smell!) and transfer to a serving dish. Squeeze the fresh lime juice over the rice and serve.
Recipe by Chef Lee Faulkner | Images by Andrew Coates