Well, this recipe is really simple if the apricot glaze is made ahead. The apricot glaze is really a low sugar chutney. I would normally not puree this, however, let me tell you, most evenings as you other mothers can relate my culinary skills are tested by two very particular food critics.
When, I am happy about a recipe, it meets several criteria – it is relatively pain free to make (by my standards and we all have our own!), it is not completely wreaking havoc on the planet, and it make the food critics and their dad happy.
I have made this a couple of times and can tell you that in a pinch, good quality apricot preserves would work, they would however add a sweeter touch to the recipe.
Ingredients
- 1 tablespoon ginger and garlic paste
- 1 tablespoon coriander seeds
- 1 lime
- 2 oranges
- Salt to taste
- 6-8 chicken drumsticks (skinned)
- 3 tablespoons olive oil
- 1/2 cup apricot glaze or apricot preserves
- 1 tablespoon very finely chopped cilantro
Instructions
- Place the ginger and garlic paste in a blender and add in the coriander seeds
- Cut the lime and the orange and squeeze in the juice and grind to a paste.
- Stir in the salt and marinate the chicken in this mixture for at least an hour.
- Pre-heat an oven to 374 degrees.
- Drizzle the chicken with olive oil and bake for 25 minutes.
- Brush the chicken with the chutney and cook for 5 minutes, turn and repeat the process until the chicken is a nice shiny orange color.
- Garnish with the cilantro and serve
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Now in research terms I could pretty much tell you that there is a strong positive correlation between standard two and standard three. I tend to use a lot of apricots in cooking, again it appeals to my love of sweet and tangy flavors!
This glaze would work well with fish and tofu as well! Also, I have used drumsticks (this is Aadi’s new thing, he likes to hold the chicken and eat it) but it would be very nice on both a whole roast chicken or even duck or turkey!
Ingredients
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 2 teaspoons freshly grated ginger
- 1 teaspoon freshly ground cinnamon
- 6-8 fresh apricots, coarsely chopped and seeded
- 1/3 cup brown sugar or honey
- Juice of 2 lemons
Instructions
- Heat the oil and add the mustard seeds and cook for 20-30 seconds until they pop.
- Add in the ginger and the apricots with the remaining ingredients.
- Cook for 10 minutes on medium heat until a thick saucy consistency is reached.
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About rinkub
Really innovative n different never heard of something like this!!!
Yummy combo.
Drop in sometime
Sounds delish. I bet this would be a perfect pairing with couscous and scallions.