Serves 4 with sides of your choice​

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Ingredients for the sauce:

• 250 ml soy sauce for 4 pieces of chicken

• 1 whole garlic chopped

• 1 big onion chopped

• 1 thumb sized ginger skin peeled and chopped

• 1 big apple - washed and chopped with skin

• 2 kiwis peeled and chopped

• Spring onions

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• 4 chicken thighs

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Directions:

1. Mix the sauce ingredients with the blender.

2. Use sea salt to rub the chicken skin with. Sprinkle salt on the other side and rub it in gently. Leave for 10 min.

3. Rinse the salt off and remove excess fat from the chicken. Make sure it is dry.

4. Put the chicken into the sauce, massage it with your hands to distribute the sauce.

5. Leave it to marinate at room temperature for 2 hours or in the fridge from 4 hours to overnight.

6. Heat up the pot on medium high heat with a tablespoon of olive oil or vegetable oil. Use a heavy or thick bottomed pot or pan.

7. Place the chicken, skin side on the bottom. Add the sauce onto chicken. Cook for 10 min with a lid on.

8. Turn the heat down to medium-low, flip the chicken carefully so the skin will stay on the meat. Use a tablespoon to get the sauce from the pot onto the chicken. Lid back on for 10 min.

9. Turn off the stove. Leave it for 5 min in the pot.

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Serve with @thetableforkimchi for more flavor to accompany the chicken, and it will help digest everything better.