Apricot Glazed Chicken

My Favourite Chicken Recipes

Apricot Honey Glazed Chicken myfavouritepastime.com_2755Apricot jam is one of my favourite ingredients. I love the brand I use because it’s not very sugary. I mainly use it for glazing baked goods, but I also use dried apricots for baking. One of my favourite cakes is the Apple Cake with Apricot Jam Glazing. I think we’ve baked this cake more than one hundred times. I shall be making it for dessert, tonight, with some vanilla ice cream.

Apricot Honey Glazed Chicken myfavouritepastime.com_2753For this chicken recipe, it’s best to use thighs or breasts but I had a lot of drumsticks in the freezer so I decided to use them. I think drumsticks take a longer time to bake, compared to thighs or breasts. The basis of this recipe is the glaze, which combines the apricot jam and honey, and some red wine vinegar. The chicken tasted really good. I served it with basmati rice. You can serve it with whatever pleases your palate. I hope you’re enjoying your weekend. Mine is busy but delightful. I wish you a happy Sunday.

Ingredients

  • 8 drumsticks or thighs; or 4 bone in, skin on breasts
  • Salta and freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 fresh apricots seeded and chopped
  • 2-3 small carrots, sliced

Apricot Glaze

  • 120ml (½ cup) apricot jam
  • 1 tablespoon red wine vinegar
  • 3 tablespoons honey
  • 1 tablespoon whole grain Dijon mustard
  • 2 cloves garlic, crushed
  • ½ teaspoon salt or to taste

Apricot Honey Glazed Chicken myfavouritepastime.com_3770Please always remember to assemble all ingredients before you start cooking (Oops I forgot to include honey)

Apricot Honey Glazed Chicken myfavouritepastime.com_3764Season the chicken generously with salt and pepper.

Apricot Honey Glazed Chicken myfavouritepastime.com_3766Heat oil in heavy based skillet over medium high heat and brown the chicken on all sides, 8-10 minutes. Remove with a slotted spoon and set aside.

Apricot Honey Glazed Chicken myfavouritepastime.com_3772To Prepare the Apricot Glaze: combine apricot jam, red wine vinegar, honey, mustard, garlic and salt in a small bowl

Apricot Honey Glazed Chicken myfavouritepastime.com_3774and whisk thoroughly. Reserve 2 tablespoons of the glaze and brush the rest over the chicken and

Apricot Honey Glazed Chicken myfavouritepastime.com_3777then toss the apricots

Apricot Honey Glazed Chicken myfavouritepastime.com_3778and carrots in the remainder of the glaze.

Apricot Honey Glazed Chicken myfavouritepastime.com_3782Arrange the chicken, carrots and apricots in an ovenproof dish and bake at 425°F (220°C) degrees for 30-50 minutes, turning 2-3 times.

Apricot Honey Glazed Chicken myfavouritepastime.com_2749Once ready, brush with reserved marinade

Apricot Honey Glazed Chicken myfavouritepastime.com_3789and serve with your favourite carbohydrate.

Apricot Honey Glazed Chicken myfavouritepastime.com_3790I had this for lunch two days ago. It was delicious!

Apricot Honey Glazed Chicken

Preparation time: 30 minutes; Cooking time: 1 hour Serves: 4

Ingredients

  • 8 drumsticks or thighs; or 4 bone in, skin on breasts
  • Salta and freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 fresh apricots seeded and chopped
  • 2-3 small carrots, sliced

Apricot Glaze

  • 120ml (½ cup) apricot jam
  • 1 tablespoon red wine vinegar
  • 3 tablespoons honey
  • 1 tablespoon whole grain Dijon mustard
  • 2 cloves garlic, crushed
  • ½ teaspoon salt or to taste

Instructions

  1. Season the chicken generously with salt and pepper. Heat oil in heavy based skillet over medium high heat and brown the chicken on all sides, 8-10 minutes. Remove with a slotted spoon and set aside.
  2. To Prepare the Apricot Glaze: combine apricot jam, red wine vinegar, honey, mustard, garlic and salt in a small bowl and whisk thoroughly. Reserve 2 tablespoons of the glaze and brush the rest over the chicken, then toss the carrots and apricots in the remainder of the glaze.
  3. Arrange the chicken, carrots and apricots in an ovenproof dish and bake at 425°F (220°C) for 30-50 minutes, turning 2-3 times. Once ready, brush with reserved marinade and serve with your favourite carbohydrate.

Points to Note:

  1. I baked the drumsticks for 50 minutes. If you use thighs or breast it will take a shorter time in the oven.
  2. Please use a jam with lots of fruits in it.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

51 thoughts

      1. I am quite busy lately but I managed to escape for a week (I got one week off for the Idul Fitri, the end of fast celebration).

        I went to Thailand (Bangkok, Chiangmai and Chiangrai). It was a fun trip.

        I tasted many unusual food and I got so inspired. I had so many ideas but I have not got the time to experiment in my kitchen. 😀

        How about you? Are thee Muslims in where you live? Is Eid Ul Fitr celebrated there?

        1. Oh I didn’t even realize there was Eid Ul Fitr. I don’t know many Muslims around here. I hope you had a good Eid celebration. I’ve never been to Thailand. But I’ve herad of Chiangmai There was a world Biodiversity Conference in Chiangmai in 2008. Enjoy the week!
          Liz

        2. Biodiversity.
          That was the word I was looking for when I was in Chiang Mai.
          They have so many animals and plants and nice places to keep them safe.
          I went to the royal botanical garden. I spent one whole day there and I bare covered half of the place!

        3. I love plants and animals. I would love to visit the Chiang Mai Botanic Gardens. I have been to the Royal Botanic Gardens, London Uk. It is the world’s largest collection of living plants. I must say it’s one of my most favourite places in the world. The living plant collections is absolutely amazing!!! I love Botanic Gardens! Enjoy the week!
          Liz

    1. Hi Dave,
      I am old school, so I’ve never cooked duck but I don’t see why it shouldn’t go with these ingredients. just remember that duck breasts cook quickly, while the thighs and legs take much longer. I hope you had a good weekend!
      Liz

  1. This looks fabulous. I love apricot jam as well. I have been looking for local apricots to make my own jam but haven’t found any. I also like to put jams on meats so this looks wonderful to me. As a matter of fact I just made three different jams today and plan to use them on main dishes as well. Tonight we actually out the spicy peach jam in our shrimp tacos! Enjoy the rest of your weekend.

    1. Hi Mama D,
      Thanks for complimenting. I’m glad to learn you love apricot jam too! How exciting that you made three different jams. I think homemade jam is the best. I’ve never tried jam on shrimp. Thanks for giving me a tip. I would love to try that sometime. Have a great weekend!
      Liz

    1. You can’t find apricots and chicken in India? I know they are available. The rest of ingredients are day to day…Happy trying!!!
      Liz

  2. This sounds so great to me. I love apricots and I love baked chicken, and the two together sound divine. I will definitely have to make this dish one day (when not cooking for my vegan husband as well).

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