Archive | June, 2016

Apricot-Ginger Chicken

15 Jun

chicken apricot ginger

This is a nice recipe that will impress guests at a dinner party. It’s similar to Chicken Marbella but with different flavors. It can easily be halved if you want to make just one chicken. It takes a bit of planning, because it’s best if the chicken marinates overnight — but it’s worth it!

Ingredients:

2 chickens, cut in eight pieces each
½ cup light brown sugar
½ cup dry white wine

Marinade:

12 cloves garlic, peeled and minced (or use 1 Tbs. bottled crushed garlic)
½-inch piece of fresh ginger, grated (or 1 tsp. from a jar)
¼ cup chopped fresh parsley
1 Tbs. dried thyme leaves
⅓ cup red wine vinegar
Juice of 1 lemon
2 Tbs. oil
3 bay leaves
1 cup dried apricots, plumped in ½ cup orange juice
Ground pepper to taste

Directions:

Mix ingredients for marinade, and marinate chicken overnight in the refrigerator (gallon size freezer bags are good for this).

Preheat oven to 375 degrees. Drain the chicken and reserve the marinade. Arrange the chicken in a single layer on 2 large, foil-covered pans. Spoon the reserved marinade over the chicken. Sprinkle the chicken with the brown sugar and pour the white wine over it.

Bake for 45 minutes, basting a few times. The chicken should be nicely browned. Remove from the oven and drain the juices. Skim off the fat. Serve the sauce on the side, if you like.

Serves 8

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