Apricot Chicken

This is one of Moogie’s “old stand-bys”

May 2017:  I hadn't made this recipe in a long time when I made it for Alex and Henry last week. I took the liberty of modifying it significantly (reducing apricot preserves  to 3/8 c, increasing teriyaki to 1/4 c and adding 1 t freshly grated ginger). Modifications are shown in brackets. Not suprisingly, the result (see photos at bottom of post) was not the thick gooey one I remember Mom making. 

So a few days later I tried again following Mom's recipe.  Still not what I remembered.  Much more liquid and not more apricot coating the chicken (a lot of the apricot preserves melted into the liquid). The extra sauce was not so useful when paired with asparagus. The sauce  would be good over rice or noodles. Think I remember Mom serving this farfalle. Next time....

4 average servings (allows 2 pieces of chicken per person)

Preheat oven to 350 degrees F.

Arrange in a baking dish:

8 chicken second joints, skin and any extra fat removed (bones removed make for easier eating, but this is not necessary)

Brush with [spoon over] a mixture of:
½ c apricot preserves [3/8 c]
1 t cornstarch [2 t]
1 T teriyaki sauce [1/4 c]
[ 1 - 2 t fresh ginger, grated]

Bake for 45 minutes to 1 hour, basting occasionally with the sauce.





THIS IS THE VERSION MADE WITH LESS APRICOT PRESERVE AND MORE TERIYAKI

Reviewed 5/30/2017