Combine the apricot jam, half of the orange zest, half of the 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, if you have time. Will keep chilled overnight.

To make the salad, toast the pecans for 4-5 mins in the air fryer at 160°C 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 sliced radishes, grated carrot, sliced spring onions, pomegranate seeds** and the chopped parsley. Mix together in a large bowl and set aside.

To make the dressing, mix the extra virgin olive oil, remaining orange juice, honey and cider vinegar 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 180°C, 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.