I had to think (and act!) really fast today when I had 6 people for lunch and not a thing in my fridge. There's not really a recipe for it, but I'm trying to give you the ingredients and measurements I used. The dish was such a big hit, that even a 6 year old ate it. Twice! I just had to make more for dinner and my husband almost licked the bottom of the pan! (I think the only reason he didn't was because it was hot!)
Mine was served with fresh steamed asparagus (they are in season now!), simple white rice (with lots of onions!) and a big lettuce salad with toasted almonds and yogurt dressing.
Ingredients (Serves 6)1.5 lb boneless skinless chicken thighs
1 lb chicken drumsticks
powder ginger (to taste, maybe 1 teaspoon?)
pinch of salt & fresh ground pepper
pinch of garlic powder (1/8 - 1/4 teaspoon)
low sodium soy sauce (1/3 cup)
chili flakes to taste
1/4 teaspoon paprika
2/3 jar of apricot jam (I used french Bonne Maman)
1 T Orange and ginger marmelade (St. Dalfour)
Mix all ingredients, except for the jams, in a deep bowl (12 cups) and rub your chicken in it. Let it marinate for half an hour, if possible.
In a deep heavy bottom pan (Le Creusets are great for this!) add 3 T oil (I used safflower) and sear the chicken, 3 to 4 pieces at a time, removing it from the hot oil before the next batch. Make sure the chicken is golden brown on the outside. Don't worry if it's still raw in the middle. You'll bake it!
If your Le Creuset is big enough, use that in the oven. If not, transfer the chicken to a rectangular pyrex.
Pre heat the oven to 405 degrees F.
Cover the chicken with the jam mixture (orange + apricot) and bake it until completely cooked, uncovered, about 30 minutes, until bubbly and golden brown.
Let it cool 5 to 10 minutes before serving so the jam sets like a glaze over your chicken. You may want to remove from the pan if you have too much grease in it.
So easy! Now, if you'll excuse me, I'll go have my ice cream with chocolate covered thin pretzels
for dessert!
