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, quarteredRecipe
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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