Hot apricot chicken

Dinner tonight, June 9, 2015
OH MY... guess what.. it turns out pretty well.. and the tast is awesome , hold on with the chili if kids are around the dinner table, great for posh dinner parties
4 servings
  • Glaze
  • 310 g apricot preserves
  • 30 g butter
  • 2 tbsp Worcestershire sauce
  • 4 tsp brown Sugar
  • ½ tsp salt
  • 1 tbsp chili powder
  • Dry mix
  • 4 chicken thighs w. back bone and skin, or drumsticks are goods as well
  • 4 tbsp flour
  • 1 tsp. Salt
  • 1 tsp chili powder
  • 1 tsp dried italian herbs
  • 1 fresh Jalapeño , finely chopped
1) In a shallow dish mix together flour, 1 tsp of salt, chili powder and Italian herbs. Dredge the chicken in it so its totally cover with flour mix, shake of any extra flour, Let it chill in the fridge on a plate cover with foil, for at least 1 hour best 2 hours or more.
Preheat the oven on 175℃
In a small casserole, melt butter and apricot preserves, stir in salt, chili powder, Worcestershire sauce and brown sugar. Let it melt and let it simmer on low low heat
Take out the chicken from the fridge, and place them in a baking dish, put in preheated oven for 20 min. Take out and pour over ½ the glaze and back in the oven for another 20 min, glaze one more time after 20 min, and pop back in the oven for the last 20 min.
Sprinkle with freshly chopped jalapeño and serve with white rice and a green salad
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