Sticky Soy And Apricot Chicken Recipes

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STICKY APRICOT CHICKEN



Sticky Apricot Chicken image

Easy, delicious sticky apricot chicken flavored with a little soy sauce and chilli flakes is a perfect dinner when served with almond and lemon pilaf rice.

Provided by Alida Ryder

Categories     Chicken     Dinner     Easy

Time 35m

Number Of Ingredients 10

8 bone-in (skin-on chicken thighs)
olive oil (for browning)
3/4 cup apricot jam/preserves
1 tablespoon soy sauce
zest and juice of 1 lemon (you need approximately 2-3 tablespoons of lemon juice)
pinch of chilli flakes (optional)
salt & pepper to taste
2-3 tablespoons water (to thin down)
fresh parsley
Almond pilaf

Steps:

  • Heat a large, deep frying pan over medium-high heat.
  • Add a splash of oil and brown the chicken pieces all over until the skin is crisp and golden, approximately 10-15 minutes.
  • In the meantime, mix together all the glaze ingredients. Add 2 tablespoons water to thin the glaze out a little but not enough to make it overly watery.
  • When the chicken is golden brown and almost cooked through, pour off the excess fat.
  • Return the pot to the heat and add the glaze.
  • Allow the glaze to simmer gently, basting the chicken regularly until the glaze has reduced and the chicken is cooked through.
  • Serve the chicken on rice with a generous amount of glaze spooned over.

Nutrition Facts : Calories 200 kcal, Carbohydrate 15 g, Protein 26 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 129 mg, Sodium 288 mg, Sugar 10 g, ServingSize 1 serving

STICKY APRICOT DRUMSTICKS



Sticky Apricot Drumsticks image

Provided by Katie Lee Biegel

Categories     main-dish

Time 7h10m

Yield 4 to 6 servings

Number Of Ingredients 7

12 chicken drumsticks (about 2 1/4 pounds)
Kosher salt and freshly ground black pepper
1/2 cup apricot jam
1/2 cup French dressing
1/4 cup red wine vinegar
6 cloves garlic, minced
1/4 cup brown sugar

Steps:

  • Use a paper towel to pat the chicken dry. Generously season on all sides with salt and pepper. In a large dish, whisk together the jam, dressing, vinegar and garlic and toss with the chicken. Cover and refrigerate for 4 to 6 hours.
  • Preheat the oven to 350 degrees F.
  • Remove the chicken from the marinade and place on a baking sheet; reserve the extra marinade. Bake for 45 minutes, then remove the baking sheet from the oven and increase the temperature to 425 degrees F. Spoon the resesrved marinade over the chicken and sprinkle with the brown sugar. Bake until the glaze on the skin is caramelized, about 15 minutes more.
  • Serve the chicken on a platter and pour any additional marinade from the baking sheet over it.

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