I don’t eat jam or preserves very often and even when I do, it almost always is incorporated into different foods such as marinades, frostings and condiments like chutney. I’m not sure why I don’t enjoy it as a spread on toast or biscuits – it’s just not for me. Maybe it’s time to venture out into more interesting flavors to get my jam-love going.
Anyways, over the years I’ve found that these sweetened fruit spreads make a wonderful pairing with poultry. It provides a sweetness that tastes so great when combined with something salty and savory. For me, any kind of fruit goes well with soy sauce. Plums, apples, lemons and in this case, apricots. You just need to know how much sugar to add to balance the dish out. But when you use jams or preserves, there’s no need for additional sugar since it’s so sweet to begin with; a few splashes of soy sauce will do just fine.
An important note when making this easy recipe at home: I didn’t use just any type of soy sauce for my Apricot Chicken. Top of the line soy sauce is the only thing I have in my house. It’s one of those Asian staples I’ve never skimped on and neither have my parents. So if you want the same yummy results I had, head to the store to grab a bottle of Maggi Seasoning…the best soy sauce ever! Smaller bottles are available and great for people who don’t use this ingredient much. If you must opt for a different brand, no worries! Just make sure to add another tablespoon of soy sauce, maybe two all depending on the type you purchase.
- 1 1/2 lbs chicken drumsticks
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup apricot preserves
- 1 1/2 tbsp soy sauce
- 1 tsp ground mustard
- 1 tbsp vegetable oil
- Preheat the oven to 450 degrees F.
- In a bowl, combine all the ingredients except the vegetable oil and mix thoroughly. Allow the chicken to marinade for a minimum of 30 minutes.
- Heat a nonstick, oven-proof pan on medium-high heat on the stove. Add the vegetable oil and brown the chicken making sure to flip once. Brush the reserved marinade onto the chicken and transfer the pan to the oven to bake for 20 minutes or until the juices run clear.
Recipe adapted from Epicurious