- chicken thighs: 500 g (without bones)
- milk: 400 ml
- liquid honey: 4 tbsp
- hot chilli
- flour
- marinade: mayonnaise (2 tbsp), honey (4 tbsp), crushed garlic (2 cloves), wild garlic, herbes de Provence, white pepper, salt
- olive oil (for frying)

- basmati (or white) rice: 100 g

1. Cover the chicken with marinade and put to a cool place for at least 10 minutes.
2. Cover the chicken in the flour and fry on olive oil on both sides.
3. Add leftover marinade, milk and hot chilli to the pan and simmer for an hour, turning the meat if needed.
4. Add honey and salt at your discretion.

Serve with basmati rice.