Combine the apricot jam, 1 tsp orange zest, 2 tbsp orange juice, the horseradish and a large pinch each of salt and black pepper in a shallow, glass dish that will fit all the chicken in it. Taste and add more seasoning or horseradish as you like.

Add the chicken thighs and rub them in the marinade, turning them over in the dish to ensure both sides are fully coated. Leave to marinate for at least 1 hr. Will keep chilled overnight.

To make the salad, toast the pecans for 4-5 mins in the air fryer at 160C until they are fragrant and browned. Take care not to leave them for too long as they can burn quickly. Allow to cool then roughly chop. Mix the chopped nuts with the other salad ingredients in a large bowl and set aside.

To make the dressing, mix all the dressing ingredients in a small bowl and season to taste. Set aside until ready to serve.

Line the air fryer with foil sprayed with cooking oil or coated with a thin smear of oil. Place the chicken pieces on it, skin side down, in a single layer. If you have a small air fryer you may need to do this in two batches as you don’t want to over crowd the basket. Set aside any marinade remaining in the dish.

Cook the chicken for 8 mins at 180C, then turn over and baste with the remaining marinade. Cook for an additional 8-12 mins until the chicken is cooked through with golden brown skin. To check they are done, pierce the thickest part of a chicken thigh and check that the juices run clear.

Mix the salad dressing with the salad and serve with the chicken.