If I had added soy sauce to the apricot jam, this would be a Chinese/Asian dish. However, only nutmeg was added, hence the dish is European. The caramelization on the chicken from the sugar in the jam is just amazing.
Since we have people who prefer chicken breasts, and others who prefer chicken thighs eating from the same table, I hacked a whole chicken in to eight pieces for this recipe. If you are serving people with the same chicken part preference, feel free to use all thighs or whatever.
Ingredients:
1 whole chicken, cut into 8
1 1/2 cups apricot jam
1/2 cup fresh lemon juice
1 tsp nutmeg
1 tsp salt & pepper
Method:
Mix all the ingredients in a baking dish to combine well.
Re-arrange the chicken pieces to be in a single layer, skin-side up.
Bake in a preheated 375F oven for 90 minutes, tenting a piece of foil over the chicken in the last 20 or so minutes to prevent the skin from burning.
Serve hot with a side of pea or vegetable rice.
صحة و علفية
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