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Apricot-Glazed Sriracha Ginger Chicken

4 June 2011

 

In my never-ending quest to discover new and interesting ways to prepare chicken, I stumbled across this recipe on the fantastic foodie blog Sassy Radish. The sauce is easy to prepare, extremely aromatic and flavorful (a little spicy, but nothing that will set your tongue on fire), and delicious served on a bed of hot, fluffy Basmati rice with fresh cilantro.

Sriracha is a Thai hot sauce composed of chili peppers, distilled white vinegar, sugar, salt and garlic. I first ran across it in a pho restaurant several years ago, used as a condiment with the popular Vietnamese soup, and loved its spicy (but not too spicy) flavor. It has a number of other culinary applications as well, including being used as a dipping sauce for seafood and as a glaze or sauce for poultry. It is for the latter use that I incorporate it in this dish.

Note: The flavor of apricot is extremely subtle in the sauce – in fact, I couldn’t taste it much at all, other than a slightly sweet taste mingling with the ginger and Sriracha. If you fancy a bit more apricot flavor I suggest spooning some slightly warmed preserves directly over the hot chicken immediately after removing from the oven.

 

APRICOT-GLAZED SRIRACHA GINGER CHICKEN

Serves: 4

3 garlic cloves

1 piece fresh ginger (3-inches in length), coarsely chopped

1 cup apricot preserves

1/3 cup light soy sauce

2 tbsp water

2 tbsp Sriracha

4 bone-in chicken legs (thighs + drumsticks), washed and patted dry

2 tbsp fresh chopped cilantro, to serve

Cooked Basmati rice, to serve

 

1.  In the bowl of a food processor, finely chop garlic and ginger. Add preserves, soy sauce, water and Sriracha and pulse until thoroughly combined.

2.  Place chicken and all but 1/4 cup of prepared sauce in a gallon-sized plastic zipper bag. Marinate for 1 hour.

3.  Preheat oven to 400 degrees Fahrenheit/200 degrees Celsius.

4.  Place chicken and marinade in a glass or ceramic baking dish. Bake for approximately 30 minutes, examining chicken at approximately 5 minute intervals after the first 20 minutes to ensure chicken is thoroughly cooked through.

5.  To serve, place chicken and sauce on a bed of Basmati rice, drizzle with reserved sauce [and additional apricot preserves, if desired] and chopped fresh cilantro.

 

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