Apricot Chutney Glazed Roast Chicken
Apricot Chutney glazed roast chicken is my celebration of all things fruity. It works well with chicken drumsticks. However, it is a lovely way to enjoy a whole roast chicken.
Well, this recipe is really simple if the apricot glaze is made ahead of time. I created this one summer when I had an abundance of apricots handy. The same concept works just as well with low sugar store made preserves. You can vary this and try this with low sugar fig preserves as well.
Picking a small whole chicken for this recipe results in tender sweet and savory chicken. Something that you can enjoy on a Sunday and then savor the leftovers through the week.
The apricot glaze is really a low sugar chutney. A quick cooked compote of sorts. So to get the full balance of flavors,
- Make time to allow the chicken to marinate (this can be done overnight if you wish).
- Allow the chicken to mostly cook through before begining to apply the glaze.
We want the skin crispy and the glaze to adhere well to the chicken. However, in light of the fact that glaze does have sugar and will burn quickly it cannot be applied to the entire duration of the cooking.
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 versatile! This will fit in with a lot of different meals. Sometimes, I just make this to use the chicken through the week in salads and other fun meals. It complements a variety of flavors – Indian and Asian for starters. Great over salad or with a side of mashed potatoes. And while I could rapsodise for ever about the dish. It is time to offer you the recipe to try and decide for yourself.
Apricot Chutney Glazed Roast Chicken
A flavorful and palate please roasted chicken drumstick meal that makes for a great family dinner.
Ingredients
- 1 tablespoon ginger and garlic paste
- 1 tablespoon coriander seeds
- 1 lime
- 2 oranges
- Salt to taste
- 2 tablespoons soy sauce
- 1 small whole chicken (about 2 to 3 pounds) or 8 to 10 medium sized drumsticks
- 3 tablespoons olive oil
- 4 medium sized apricots
- 1 tablespoon minced ginger
- 1/2 cup sugar
- 1 teaspoon salt
- 1 small apricot finely chopped
- 1 tablespoon finely chopped cilantro
For the Apricot Glaze
To finish
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 the soy sauce marinate the chicken in this mixture for at least an hour, but about 4 to 5 for deeper flavor.
- Pre-heat an oven to 375 degrees.
- Prepare a baking dish. Rub the chicken well with the oilve oil and place the chicken breast side down and bake for 45 minutes. Turn and bake for 30 to 35 minutes.
- While this is cooking, chop the apricots and place in a small sauce pan with the ginger and the sugar and cook for about 15 minutes until the mixture is soft and the apricots have cooked through and are soft. Mash using the back of a spoon to creat a sauce.
- Brush the chicken well with this mixture and continue roasting until the chicken is tender. Brush the chicken every 20 minutes. The outside skin should be nice and crisp and the meat tender.
- This will take another hour . So the chicken should cook for about 2 and half hours.
- If cooking the drumsticks roast for 20 minutes, baste well and cook for another 20 minutes and follow the same finishing process.
- Turn off the heat and allow the chicken to rest in the oven for 30 minutes.
- Toss with the chopped apricots and cilantro before serving.