APRICOT, GINGER & CHILLI CHICKEN

I didn’t grow up in a house where the classic apricot chicken was on the menu but always envied those who did. As an adult I thought I’d give it whirl, turns out, I don’t like it, I found it bland and one dimensional. I’ve been playing around with additions for a while and the bold, warm and spicy flavours from chilli and ginger work so well against the subtle and sweet apricots.

Serve with jasmine rice and a large handful of fresh mint leaves.

Serves 4

INGREDIENTS

4 chicken legs
2 tablespoons neutral oil
8 shallots, peeled 
4cm piece of fresh ginger
6 cloves garlic
4 tablespoons apricot jam
1 medium red chili or 2 small, thinly sliced
150ml chicken stock
2 tablespoons soy sauce
410 gram tinned apricots, drained
Sea salt 
Cracked pepper
50 grams salted butter

METHOD

Heat the oven to 170ºC fan forced or 190ºC regular bake. 

Season the chicken legs with salt and pepper. 

Heat the oil over a medium heat in a large casserole dish or a sauté pan (one that can go in the oven)

Place the chicken legs in the pan, skin side down and sear for 3-5 minutes or until golden and crisp, then turn and fry for 1 minute. Remove the chicken legs from the pan and set aside, the chiocken doesn’t need to be cooked through at this point, loosely cover with tinfoil. 

Slice the shallots in half or into quarters, lengthways and add to the pan. Peel the ginger and cut it into thin matchsticks. Thinly slice the garlic and add to the pan along with the ginger. Fry for 5-6 minutes, stirring often. Add the apricot jam, chilli, stock and soy sauce and bring to a simmer. Season with a little salt and a generous amount of cracked pepper. 

Return the chicken legs to the pan and arrange the tinned apricots around the legs. 

Divide the butter into 4 and place on top of the chicken legs. They might just slip right off but don’t worry about it. Cover the dish with a lid or tinfoil transfer to the oven, bake for 15 minutes then remove the lid, drizzle over any pan juice and bake for a further 25 minutes or until the thighs are sticky and golden.

I like to serve the thighs with jasmine rice and loads of fresh mint, maybe some green beans alongside.