Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prick the chicken thighs with a fork. pat dry with paper towels and set aside. in a bowl, mix the lemon juice, ginger, garlic, red pepper, salt, sugar, and honey. combine the thighs and spice mixture in a plastic zip bag (or a bowl with cover) and marinate in the refrigerator for an hour. set grill to medium (or fire up the broiler). add the cilantro and green chili to the chicken, mix, and transfer to a flameproof dish. pour any remaining marinade over the chicken. grill (or broil) for about 15-20 minutes, turning and basting the chicken occasionally, until cooked through (the whole juices-run-clear thing). serve immediately. a garnish of fresh cilantro would be nice.

Target recipe: remove the flesh from the cooked chicken and cut into small pieces. in a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened. add the curry paste, tomato puree, wine, bay leaf and lemon juice. simmer, uncovered, for about 10 minutes until well reduced. strain and leave to cool. puree the chopped apricot halves in a blender or food processor or through a sieve. beat the cooled sauce into the mayonnaise with the apricot puree. whip the cream until it forms stiff peaks and fold into the mixture. season, adding a little extra lemon juice if necessary. fold in the chicken pieces. garnish with watercress or parsley to serve.