Chicken thighs with cherry salsa

Preheat the oven to 200°C

Hack 50g almond slivers into crumbles

Brush an oven dish with plenty olive oil. Rub 4 boneless chicken thighs with 1 tbsp curry powder, 1 tbsp acacia honey, olive oil and salt

Then roll them trough the almonds until completely covered, put them in the oven dish, not touching and roast them about 30 mins.

Turn them halfway and add a little water if the caramelisation goes too quick

In the meantime finely hack 15g coriander, mix with 250g de-stoned (on top of an empty wine bottle, with a chop stick) sweet cherries, the juice of 1/2 lime and the zest of a lime

Deglaze the chicken thighs with the juice of a second lime, add a few tbsp water and stir into a sauce.

Serve as shown, with flatbread or pita to soak op the juices 

(Here Yvette van Boven's original recipe in Dutch)

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