Who doesn’t like chicken?
It’s economical, tastes terrific and is quick to prepare. And a delicious sticky glaze takes everyday chicken to a whole new level. Teamed up with a crisp salad or with rice or potatoes and a green veg on the side, you have a complete dinner.
Apricot Glazed Drumsticks
This is a great recipe for entertaining because most of the prep is done the day before.
1⁄3 cup finely chopped shallots
¼ cup finely chopped ginger root
2 Tbsp vegetable oil
½ cup seasoned rice vinegar (available in the Asian food section of most supermarkets)
2⁄3 cup soy sauce
1½ cups apricot preserves (finely chop any large pieces of fruit)
18 chicken drumsticks
Freshly ground black pepper
Heat oil in a medium-sized heavy saucepan over medium heat. Cook shallots and ginger until softened and golden, about five minutes. Stir in the vinegar and boil until reduced by about half, about two minutes. Reduce heat to medium-low; add the soy sauce, preserves and black pepper to taste; simmer uncovered, stirring occasionally, for 10 minutes. Let mixture cool slightly, then puree it in a blender until smooth; let cool to room temperature.
Divide drumsticks between two large plastic sandwich bags and pour half of the marinade into each bag. Seal the bags, pressing out excess air, and turn them several times to coat chicken.
Place in refrigerator and let marinate for eight hours, turning bags once or twice if possible. Preheat oven to 425° F. Generously grease a shallow, heavy baking pan. Arrange the chicken (including marinade) in the pan in one layer. Bake, turning once, until deep brown, cooked through and glazed, about 40 minutes total. Makes six servings.
Curried Honey Dijon Chicken
½ cup liquid honey
½ cup Dijon mustard
1 Tbsp curry powder or curry paste
4 Tbsp soy sauce
2 tsp Tabasco sauce (adjust amount to suit your taste)
Freshly ground black pepper to taste
8 chicken thighs (with bone and skin)
Mix everything except chicken together in a large bowl. Remove one-quarter cup of the glaze and set aside. Add the chicken thighs and stir gently to coat with marinade. Cover bowl and place in refrigerator for at least one hour or up to four hours. Preheat oven to 375° F. Place chicken in a well-greased heavy baking dish and bake for 20 minutes. Remove from oven and brush with the reserved marinade, then bake for another 20 to 30 minutes or until cooked through. Makes four servings.
Spicy Maple Glazed Chicken Wings
3 lbs chicken wings (separated into drumettes and “flatties”)
2 Tbsp melted butter
1 tsp salt
1 tsp freshly ground
black pepper
¼ cup pure maple syrup
3 Tbsp Dijon mustard
2 Tbsp balsamic vinegar
2 Tbsp soy sauce
1 clove garlic, minced
2 tsp hot Asian chili sauce, use more or less according to taste
½ tsp ground cumin
Preheat oven to 400° F. Line a large heavy baking sheet with heavy foil and grease foil. Place chicken wings in a large bowl. In a separate bowl, mix together all remaining ingredients until thoroughly combined. Pour half of the mixture over the chicken wings and toss until well coated.
Place wings on the lined baking sheet and bake until cooked through and skin is crisp, about 40 minutes. Brush liberally with remaining sauce and return to oven until sauce is glazed and shiny, about six minutes. Makes six servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
