• In an oven proof deep pan, add the oil and over a high heat, place the seasoned chicken thighs, skin down, into the pan.

  Cook for about 10 minutes until golden and crisp. Turn over and cook for another few minutes.
• Add the cider and bubble for 5 minutes, then pour in the chicken stock. Simmer uncovered for 25-30 minutes on the stove or pop into the oven on 180 for 25 mins until the chicken is cooked through

Green sauce

• Steam the spinach until wilted, then pop into a blender with the garlic, seasoning, dash of olive oil and the coconut milk. Whizz until smooth.

  Taste and adjust seasoning (and add a squeeze of lemon).

  Set to the side.
• Spread the green sauce on the platter and place the chicken on top. Serve with some Spring greens.