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    GLAZED APRICOT CHICKEN


    Source of Recipe


    Evelyn, Gail's Recipe Swap

    List of Ingredients




    2 tblsps hoisin
    1 tblsp oyster sauce
    1 tblsp chile paste with black beans
    1/2 tsp chile paste (I used Rooster brand -
    hot!), optional
    1 humungous garlic clove (about 3 regular?)
    1 tsp dried ginger
    1/3 cup soy sauce
    1 tblsp honey
    1 tblsp dark sesame oil
    1/4 cup apricot jam

    1 fresh chicken, quartered

    Recipe



    Combine all ingredients except chicken in a
    mouli or blender and zap until garlic
    disintegrates.

    Place chicken in ziploc bag and pour in
    marinade. Zip up and massage chicken well
    with marinade. Refrigerate anywhere from 4-
    24 hours (mine was in the fridge for about
    22). Giving the bag a couple of turns
    during the day to redistribute the marinade.

    Preheat oven to 425F. Place chicken, skin-
    side-up in a large, shallow roasting pan and
    roast 1 hour or until chicken is golden-
    brown. Baste a couple of times.

    This made lovely drippings and lots of
    them. So I boiled up a batch of rice using
    the drippings for part of the water. Superb
    and flavourful!

    I also boiled the leftover marinade down by
    half. Cut a couple of zukes and carrots
    into julienne and did a stirfry using the
    boiled-down marinade as the sauce.
    Wonderful!

    The meal was a total success.

    It was also spicy. We drank beer with and
    finished off with ice cream.

 

 

 


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