APRICOT-GLAZED CHICKEN
Yields 6 servings
Ingredients:
- 1 kg. boneless chicken
Marinade:
- 1 cup pure apricot jam (jelly)
- ½ cup date honey (date syrup)
- 4-5 cloves crushed garlic (3 frozen garlic cubes)
- 2 Tbsp. minced ginger (2 frozen ginger cubes)
- 1 Tbsp. olive oil
- 1 tsp. ground black pepper
- ½ tsp. coarse salt
- 1 Tbsp. chopped parsley (fresh or dried)
In a large bowl, pour in all the marinade ingredients and mix well. You can use boneless chicken breasts or chicken thighs for this recipe. Note: chicken thighs will need an additional 15 minutes baking time. For chicken breasts: Make sure to slice them in half width wise so they are not too thick, but keep away from ultra-thin Vienna schnitzel-type pieces.
Place the chicken pieces in the bowl with the marinade, mix well, cover, and refrigerate for at least 30 minutes. (Marinating overnight is also fine and makes it easier to prep ahead of time.)
Preheat your oven to 190°C (375°F) and line an oven dish with baking paper, or drizzle with a bit of olive oil. Lay the pieces of chicken in the baking dish in a single layer. It’s okay if they are a bit squashed but avoid any overlap.
Bake uncovered for 40 minutes for chicken breasts or 50 for thighs or until cooked through. Serve warm and enjoy.
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| ENJOY ! |
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