From the Kitchens of The Red Dog Inn: Apricot Glazed Chicken
27 Feb
ANOTHER RECIPE FOR HUMANS:
A dear friend of ours is asking for recipes. I recalled this one that I adapted from a local restaurant. It’s a different take on chicken. It’s sweet with a little Asian flair. Try it. I hope you like it!
Season your chicken with salt and pepper.
Grill or bake your chicken
About 2 minutes from finish, you’ll brush some of the glaze over the chicken and use the remainder at the table for those folks who want a little more sauce. (Who doesn’t want more sauce?) The sauce has a lot of sugar so it will burn if left in too long or if the oven is too hot.
While your chicken is cooking, make your glaze.
In a saucepan, combine:
-
1 c apricot preserves
-
2-3 Tblsp soy sauce
-
2 -3 Tblsp of water to help loose the apricot preserves or not.
-
Add 1/2 c dried apricots chopped
-
2 Tblsp of brown sugar or 1 Tblsp honey.
-
a couple shakes of Tobasco or a little cayenne (this will add another layer of flavor. If you don’t care for spice, you may leave it out or substitute cinnamon for a REALLY different flavor.)
-
pepper
Finish with sliced green onions/scallions I like using the green part only.
Serve with rice and roasted broccoli
No comments yet