Chicken with Carob Syrup

Name: Chicken with Carob Syrup
Cuisine: Cypriot
Ingredients: 1 kg boneless chicken thighs; 2 tablespoons carob syrup; 2 tablespoons olive oil; 2 cloves garlic, finely chopped; 1 teaspoon mustard; 1 tablespoon balsamic vinegar; 1 teaspoon dried thyme; 1 teaspoon salt; ½ teaspoon black pepper; 1 chicken stock cube; 1/3 cup lukewarm water; 1 fresh orange, juice only; 1 teaspoon flour (for thickening the sauce); 2 tablespoons sesame seeds (for sprinkling)

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INGREDIENTS

1 kg boneless chicken thighs
2 tablespoons carob syrup
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 teaspoon mustard
1 tablespoon balsamic vinegar
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1 chicken stock cube
1/3 cup lukewarm water
1 fresh orange, juice only
1 teaspoon flour (for thickening the sauce)
2 tablespoons sesame seeds (for sprinkling)

METHOD

In a bowl, mix the carob syrup, olive oil, garlic, mustard, balsamic vinegar, thyme, salt, and pepper. Stir and dissolve the stock cube in the water. Add the orange juice and mix.
Add the chicken thighs and marinate for 2-3 hours or overnight. Preheat the oven to 180°C. Place the chicken along with its marinade in a baking dish. Bake for 1 hour or until the chicken is cooked through and nicely browned. Remove the chicken from the dish and pour the juices into a saucepan. Add the flour and whisk vigorously with a whisk until smooth.
Serve the chicken with rice and drizzle with the thickened sauce. Sprinkle with sesame seeds and serve.