| Marinate chicken pieces in honey, tomato and soy mixture for 20 minutes. |
| Drain off chicken pieces and save marinade. |
| Using a non-stick ovenproof saucepan, sauté chicken skin side down for 10 minutes on medium heat until the skin turns golden brown. |
| Turn chicken pieces over and cook for a further 5 minutes with the lid on and until the chicken is seared off well. |
| Deglaze the pan with the chick stock, then baste the skin side with the left over marinade. Pop the pan into the oven (2200C) to cook for a further 20 to 30 minutes. |
| Season with salt and pepper to taste and serve with a steaming roast pine nut base, rice and string beans. |
