easy apricot chicken
This is a throw together recipe using an overnight marinade with dried apricots. The next day all that’s required is throwing the chicken into a baking pan with some wine & brown sugar & baking it until it’s golden brown & succulent. Serve with couscous or rice & steamed veggies or a salad.
Servings: 3
Equipment
- 9 x 13 inch baking dish
Ingredients
- 2 garlic bulbs
- 6 oz package dried apricots 170 g
- 1/2 cup red wine vinegar
- 3 tablespoons olive oil
- 8 thyme sprigs
- 3 strips orange peel
- 5 to 6 skin-on, bone-in chicken thighs
- 3/4 cup dry white wine
- 3 tablespoons dark brown sugar
- 1 teaspoon salt & pepper
- steamed rice or couscous to serve optional
Instructions
- Cut about 1/2 inch (1.25 cm) off the top of each garlic bulb to reveal the cloves inside. Discard the tops or reserve them for another use such as adding to a broth.
- In a non-reactive container or a large re-sealable plastic bag, combine cut garlic bulbs, apricots, vinegar, oil, thyme, peel & chicken. Seal the bag, pushing the air out before it’s completely sealed. Massage the marinade mixture over the chicken. If you’re using a container, give the chicken a good stir. Cover or seal & chill 8 hours or overnight.
- Preheat oven to 350°F (180°C). Have ready a 9 x 13-inch baking dish.
- Tumble the chicken & the marinade into the baking dish. Add the wine. Turn the chicken skin side up. Sprinkle with the sugar, salt & pepper. Bake, uncovered, for 50 to 55 minutes until the skin is golden brown & chicken is cooked. To test for doneness, either insert and instant read thermometer into a piece of chicken. It needs to read over 170°F (76°C), or pierce to check the juices run clear.
- Spoon chicken onto plates & spoon the pan sauce over the top, removing the thyme sprigs, orange rings & garlic. Serve chicken & with rice or couscous to soak up all the juices. Serves 3 to 5.