Sticky Apricot Chicken – Alida Ryder

Sticky-apricot-chicken-1Sticky Apricot Chicken – Alida Ryder

Alida says: “This ridiculously easy, quick apricot chicken is everything to me at the moment. Not only does it remind me of the apricot chicken my mom used to make for us as kids, it’s also a fool proof way to get my kids to eat everything on the plate (sticky chicken is magic like that) PLUS it doesn’t take much thought or effort on my part. The glaze is a simple combination of apricot jam (preserves), soy sauce, lemon juice and seasoning. I sautéed the chicken thighs in a large, deep pan until golden brown and almost cooked through before I poured over glaze because 1) I wanted the chicken fat to render a little and b) if added too early, the glaze will catch and burn and no-one has time for that. Doing it this way, you can pour off the excess fat which will just make your sauce greasy and the glaze is allowed to caramelise and cling to the chicken in the best way possible.”

Sticky Apricot Chicken

Preparation time 5 minutes
Cooking time 30 minutes
Total time 35 minutes

Serves: 4-6

Ingredients
8 bone-in, skin-on chicken thighs
olive oil, for browning

for the glaze
¾ 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

to serve
fresh parsley
Almond pilaf – CLICK HERE

Instructions

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.

Michael’s wine recommendation – CLICK HERE

Nativo Red Blend 2009 copy

Cook from the heart copyAlida Ryder is one of my favourite food people.  Excellent cook, recipe developer, great photographer.  Her website has a huge following and she is doing things she could only have dreamed of a few years ago.  She’s written two books Simple & Delicious and Cook from the heart.  Click here to go to her fabulous website. Click here to buy her first e-book.

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