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Saturday, June 9, 2012

Apricot Glazed Chicken

This weekend my girls Bron, Neesh, and Dre are here to visit and I wanted to welcome them with a homey meal that would make their travel seem worthwhile **seeing me is worthwhile nonetheless.** Sifting through the grocery store yesterday I came to the jelly aisle and wandered past the selections, but came to a stop when I saw the apricot preserves. It got me thinking, and this deeelish dish was the result, a mouthwatering Apricot Glazed Chicken. The glaze is tangy, sweet, and salty all at the same time and the chicken roasts perfectly and gets crispy in spots due to the natural sugar in the preserves. YUM. Its simple, easy, and utterly delicious.

Apricot Glazed Chicken

olive oil
garlic powder
2 chickens, broken down
2 jars apricot preserves
3 tbs apple cider vinegar
2 tbs soy sauce
1 tbs minced garlic
1/4 cup water
1 vidalia onion
apricot halves

Recipe: Clean the chicken and put them into a plastic bag. Drizzle with olive oil and a generous amount of salt, pepper, and garlic powder and marinate in the fridge for at least 3 hours.
Preheat the oven to 375 degrees. In a sauce pan combine the apricot preserves, vinegar, soy sauce, water and garlic. Heat on medium low heat until the sauce thins. Arrange the chicken in a casserole dish, scattering some sliced onions and apricot halves in between the pieces. Brush with the glaze and put into the oven and bake for about 45 minutes. Stop 25 minutes and baste with the glaze.

glaze is goodness

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