Ginger and Apricot Spiced Chicken

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

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