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Turkish Chicken Thighs

Serves 4

1/2 cup chutney
1 tablespoon lime juice
1 tablespoon honey
2 teaspoons spicy brown mustard
1 1/2 teaspoons fresh ginger
1/4 teaspoon five spice powder
8 skinless boneless chicken thighs
1 tablespoon freshly snipped parsley
1 tablespoon sesame seeds (toasted)
2 teaspoons finely shredded orange peel

Combine chutney, lime juice, honey, mustard, ginger and five
spice powder. Trim chicken thighs and remove any fat. Cover
with chutney mix. Grill or bake at 180oC turning once – brush
with chutney mix. Combine parsley, sesame seeds and rind.
Sprinkle on top. Serve with a green salad and hot rolls.