Looking for a sweet dinner that won’t make your waist line explode? New York City’s famed Dishes To Go shared with us another one of their amazing recipes. Try making this delicious dish at home.
Ingredients
2 chickens (3 ½ lb), cut into quarters, backs removed, brined
2 cups apricot jam
1 cup dried apricots soaked overnight in warm water
1/4 cup dijon mustard
1/4 cup soy sauce (we use Kikkoman brand)
2 Tablespoon white wine vinegar
2 Tablespoon garlic, chopped
2 Tablespoon paprika
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Directions
In a large bowl, combine all of the ingredients except the dried apricots to make a marinade. Mix together, then set aside one cup of this mixture.
Add chicken to the bowl, cover and let it marinate in room temperature for half an hour or in a refrigerator for up to 6 hours.
Preheat oven to 450 degrees.
Place the chicken skin side down in a large shallow baking pan and pour marinade on top.
Roast for 25 minutes. Remove baking pan from the oven and turn the chicken so that the skin is now facing upward.
Drain the apricots and scatter them around the chicken in the baking pan.
Brush the remaining cup of marinade over the chicken and apricots and continue roasting for 20-30 more minutes or until the chicken juices run clear when you prick the skin.
