Chicken with Apricots and Ginger
⏳ Time
1 hour + 8 hours
🥕 Ingredients
7
🍽️ Servings
8
Description
Do not marinate the chicken for more than 24 hours!
Ingredients
- Chicken Thighs - 16 pieces
- Apricot Jam - 1 cup
- Shallot - 2 pieces
- Red Wine Vinegar - ½ cup
- Grated Ginger Root - 2.1 oz
- Vegetable Oil - 2 tablespoons
- Soy Sauce - 0.7 cups
Step by Step guide
Step 1
In a small heavy pot, sauté finely chopped ginger and shallots over medium heat for 5 minutes.
Step 2
Combine the shallots and ginger with the vinegar, bring to a boil, and continue to cook for about 2 minutes until the liquid has reduced by half.
Step 3
Add soy sauce, apricots, a quarter teaspoon of pepper, and salt to the pot and cook for another 15 minutes, stirring occasionally.
Step 4
Transfer the prepared marinade to a blender and puree until smooth. Cool to room temperature.
Step 5
Place the chicken pieces in two airtight plastic bags, pour the marinade into them, seal tightly, and refrigerate for 8 hours. While the chicken is marinating, turn the bags occasionally.
Step 6
Line a baking sheet or a wide low-sided pan with foil, grease it with oil, and lay the chicken pieces in a single layer. Drizzle with marinade, cover with foil but not tightly (to allow air to circulate), and place in the oven.
Step 7
Bake the chicken at 302°F in the lower third of the oven for 40-50 minutes.
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