My freezer usually has a container of this delicious spiced marinade chicken recipe ready for a quick fuss free
dinner. Inspiration comes from Nigella’s
“African Drumsticks” recipe. The sauce
has a little bit of heat but is not too hot, if you prefer mild – reduce the
mustard and ginger powders a little and before you add the raw chicken, add
more mustard and ginger back in until you are okay with the flavour. I find it such a quick flavoursome marinade, I
often prepare a double batch and freeze it in small portions ready to add when
I have bought chicken pieces for dinner.
I definitely recommend this time-saving tip as it is so easy and great
to keep on standby. Though, please be
sure to label your freezer treasures – I am guilty of discovering carefully
prepared frozen packages that are a total mystery but I am trying to get my act
together - 90% of the time! Enjoy! Colleen
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| Ginger Apricot Chicken by Feed Your Inner Cook |
 |
| Ginger Apricot Chicken by Feed Your Inner Cook |
Preparation 10 minutes
Marinate 2 hours or best overnight
Cooking 40 – 50 minutes
Ingredients
10 – 12 chicken drumsticks
If you are using fewer drumsticks – my recommendation is to make the
marinade and pour half into a freezer safe container or bag and freeze ready
for next time (just be sure to label it !)
½ large red onion – very finely chopped
1 clove garlic – crushed
(or use some garlic powder)
100 ml Worcestershire Sauce
80 ml Tomato Ketchup (this is thicker than tomato sauce)
2 teaspoons Hot English Mustard powder (I
like to use Keens)
Good pinch ground white pepper
1 teaspoon ground turmeric
1 teaspoon ground ginger
plus add some fresh grated
ginger if possible
1 ½ tablespoon Apricot jam
Splash of Olive Oil
Optional – 2 potatoes – cubed into very small pieces, or similar for sweet potato
Handful of pepitas (dried pumpkin seeds) -
added in last 5 minutes
Some chopped parsley or coriander leaves for garnish if
desired
Method
Marinade
Use a large freezer bag or suitable covered glass container
and combine all the sauces, spices, mustard powder, jam, onions, and garlic
together and mix well. Add the chicken
pieces and toss well to coat with the marinade.
Place in fridge and leave to marinate, preferably overnight.
Cooking
Preheat oven to 200 ˚C
Lightly oil a suitable sized ovenproof dish and arrange the
chicken pieces in dish pouring remaining marinade over the pieces. Sometimes I add some small cubes of potato
or sweet potato to soak up the juices.
Toss to coat with the sauce.
Cook for approx. 40 – 50 minutes until chicken cooked and
golden - being sure to baste a couple of times.
About 5 minutes before finished cooking – scatter over the
pepitas for some crunch
Scatter over some chopped parsley or coriander leaves if
desired before serving
Serve with veggies or salad and rice or noodles if
desired. Coleslaw is good too.
Enjoy! Colleen
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