No one wants to have to slave over a hot stove at this time of the year, so quick and easy traybake recipes are a useful addition to the busy cook's repertoire.
Here is a delcious version of the ever-popular apricot chicken using the very luscious Bonne Maman (meaning "Grandmother" in French) Apricot INTENSE fruit spread.
Bon Maman products are made to traditional recipes with high fruit content, no artificial colours, flavours or preservatives and include strawberries, raspberries, apricots, plums, cherries, figs, blueberries, redcurrants and oranges.
Apricot chicken traybake
Ingredients:
8 chicken drumsticks, free range
500g tin of apricot halves in juice
1 red onion, cut into wedges
Savoury Thyme to garnish
Apricot Glaze:
1/2 cup Bonne Maman Apricot INTENSE
2 tbsp honey
2 tbsp soy sauce
2 tbsp ginger, grated
4 cloves garlic, minced
Pinch cayenne pepper
Salt and pepper to taste
Method
Preheat oven to 180C fan forced.
Combine all the apricot glaze ingredients in a small saucepan
Cook on low heat and whisk until well combined
Season with salt and pepper and adjust to taste
Allow to cool slightly.
Arrange the chicken drumsticks in one layer in a large lined baking tray and brush generously with the apricot glaze.
Add the apricot halves and red onion in the gaps and garnish with savoury thyme.
Bake the chicken for 45 - 60 minutes until chicken is cooked through and beautifully golden.
Baste the chicken with the glaze every 15 minutes while the chicken is baking.
Serve with rice.
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