Chicken with apricots and ginger

You can not chicken to marinate for more than 24 hours!


Chicken thigh – 16 pcs.
Apricots in its own juice – 1 cup
Shallots – 2 pcs.
Red wine vinegar – ½ cup
Fresh ginger – ¼ cup
Vegetable oil – 2 tbsp. l.
Soy sauce – ⅔ cup


1. At moderate heat for 5 minutes to brown in a small heavy saucepan chopped ginger and shallots.
2. Mix the onions and ginger and vinegar, bring to a boil and continue to cook for about 2 minutes, until the liquid has evaporated by half.
3. Add the soy sauce in the pan, apricots, a quarter teaspoon of salt and pepper and cook for another 15 minutes, stirring occasionally.
4. Pour the cooked marinade in a blender and puree bring to the state. Cool to room temperature.
5. Put the chicken pieces in two airtight plastic bag, pour the marinade and in them, tightly closed, send in the refrigerator for 8 hours. While the chicken is marinated, periodically turn the packs.
6. lay on a baking sheet or wide frying pan with low walls of the foil, brush with oil and put it in a single layer of chicken pieces. Pour the marinade, cover with foil, but not too tight (so as to penetrate the air), and send it in the oven.
7. Bake chicken at 150 ° C in the lower third of the oven 40-50 minutes.

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