Apricot Marjoram Chicken with Potato Parsnip Mash

Steps

1. a large pot of salted water to the boil.
2. Cook potatoes and parsnip in pot of boiling water until very soft, about 15 minutes. Drain and mash with butter and milk until smooth. Season to taste with salt and pepper.
3. While potatoes and parsnip cook; pat chicken dry with paper towels and cut each thigh in half. Place in a bowl or on a plate, drizzle with oil then coat well in first measure of apricot chicken spice mix and salt. Heat a drizzle of oil in a large fry-pan on medium to high heat. Fry chicken for 1 minute each side until just browned (but not cooked through). Set aside on a plate and keep pan on heat.
4. Add butter to pan with onion and remaining apricot chicken spice mix and cook for 2–3 minutes until onion is soft. Add garlic, lemon flesh and apricots and cook a further 1 minute. Add tomato paste, sweet chilli sauce and chicken stock and bring to the boil. Season with salt and pepper and simmer a further 3–4 minutes, until thickened slightly. Return chicken to pan, reduce heat to low, cover with a lid or foil and simmer gently for about 12 minutes, until chicken is just cooked through.
5. While apricot marjoram chicken is cooking, bring a medium pot of salted water to the boil. Trim ends off beans and boil for 2–3 minutes until bright green and tender then drain.
6. Spoon potato parsnip mash onto plates with a few pieces of chicken and drizzle over sauce. Serve beans on the side garnished with almonds.