Apricot Glazed Chicken
Serves: 8
Active Time: 30 minutes
Start to Finish: 9 ½ hours (includes marinating)
Ingredients
1/2 C finely chopped shallots (2 large)
1/4 C finely chopped peeled ginger (can substitute 1 tsp ginger powder)
2 Tb vegetable oil
1/2 C red-wine vinegar
2/3 C soy sauce
1 C apricot jam
16 chicken drumsticks (4 1/2 pounds)
Preparation
1) Cook shallots and ginger in oil in a small, heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, jam and ¼ tsp each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.
2) Puree sauce in a blender until smooth (be careful blending hot liquids) then cool to room temperature.
3) Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air and marinate, chilled, turning bag over occasionally, at least 8 hours (I marinated these in a bowl for 45 minutes and they were delicious).
4) Preheat over to 425 F with rack in middle. Line a 17 x 12” shallow heavy baking pan with foil (or use a disposable foil roasting pan on a cookie sheet). Arrange chicken (with marinade) in 1 layer in the pan. Roast chicken, turning once, until deep brown, cooked through and glazed, 40 minutes total.
5) OR Place chicken pieces on the grill; grill 20 minutes or until thermometer registers 180°, turning pieces occasionally and basting frequently with apricot marinade.
Adapted From: Gourmet Magazine, December 2007