Where to buy 
Ingredients for 6-8 servings:
- 4 chicken thighs and 4 chicken legs
- 1/3 cup canola oil
- 4 shallot onions, chopped
- 200 Gr grams sun-dried tomatoes
- 5 cloves garlic, chopped
- tbsp fresh ginger, finely grated
- ¼ cup fresh lemon juice
- 1 tsp sweet paprika
- ½ cup white wine/semi-dry
- ½ cup honey
- 2 cups water
- small amount of salt and peppe
- ½ bunch basil leaves, roughly chopped
- 1 tsp peeled pine nuts
Method:
- Heat oil in wide and flat pot. Brown chicken pieces and remove from pan.
- Steam onions in same pot, mix with wooden spoon, until they become light yellow. Add paprika, ginger, garlic and honey to onions. Mix over hight heat for 1 minute. Add wine. Reduce sauce.
- Return chicken to pot. Add water and lemon juice. Season with a small amount of salt and pepper. Bring to a boil. Reduce heat, cover, and cook for 20 minutes.
- Soak dried tomatoes in warm water for 10 minutes. (Omit this step if using ready to eat tomatoes.) Remove tomatoes from water. Cut into thick strips. Gently add tomatoes to pot, in between pieces of chicken. Continue to cook for an additional 10 minutes.
- Remove pot cover and continue to cook until sauce is a thick glaze.
- Add basil before end of cooking. Decorate with pine nuts.
