Chicken with apricot jam and cornflake crumbs is one of those recipes I made way back when I first got married. It’s always been an easy weeknight dinner recipe. This recipe is a step up from that family favorite, and I have a feeling it’s going to replace it.
Tangy Apricot Chicken
Recipe By Estee Kafra
- Cooking and Prep: 2.5 h
- Serves: 6
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Contains:
Ingredients (6)
Main ingredients
Start Cooking
Prepare the Chicken
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Soak the dried apricots in boiling water for 20 minutes, unless they’re already soft.
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Preheat oven to 350°F (180°C). Wash the chicken and pat dry with a paper towel. Dredge lightly in flour and place in a baking pan.
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Slice the apricots in half lengthwise, creating two flat circles, but don’t cut all the way through. Stick two opened apricots under each of the chicken skins.
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Mix the duck sauce, soy sauce, and mustard in a small bowl until combined. Spoon onto the chicken, covering the skin.
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Cover with Gefen Parchment Paper and then aluminum foil. Let bake for an hour and a half. Uncover and bake for half an hour more.
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