Make yourself look like a master chef by making this tasty apricot glaze chicken. No special culinary skills required.
Sweet and sour with a little spicy bite this chicken is simply delicious.
I have made it three times in the recent weeks and it’s been loved by all who eat my yummy creation.
The combination of lime, ginger, coriander and chilli sauce with the addition of sweetness of apricot jam are superb.
Ingredients
1 whole chicken ( 1.9kg )
2 tbsp butter softened
1 tbsp minced or finely grated ginger
1 tbsp finely chopped coriander ( cilantro )
Zest of 1/2 lime
1 tsp salt
1 tbsp hot chilli sauce ( sriracha style )
Juice of 1/2 lime
1/2 tbsp canola or light olive oil
4 lime slices to decorate ( optional )
Few springs of lemon thyme to decorate ( optional )
For apricot glaze
2 tbsp apricot jam
Juice of 1 lime
Method
Preheat oven to 180C
Prepare a baking tray lined with baking paper or foil. I usually do foil on the bottom and baking paper on top to keep my trays clean or, at least, easier to wash.
To butterfly the chicken, using kitchen scissors cut the top side of the back bone out. Turn the chicken over and press flat on the breast part with the palm of your hand.
Gently separate the skin from flesh using your fingers, as far as you can reach, including the tights, it’s ok if there will be some tears it still will taste great :).
In a bowl mix butter, minced ginger, coriander, lime zest and salt.
Spoon the mixture under the chicken skin and spread over by pressing with fingers over the top.
In a bowl mix a tbsp of hot chili sauce, oil and lime juice. Brush over the chicken. Move chicken into a baking tray, then tuck the wings in behind the sides of the breast.
Decorate with slices of lime and springs of lemon thyme.
Place chicken into preheated oven and roast for 30 minutes. In the mean time mix lime juice and apricot jam in a bowl, then microwave for 1 minute.
After the chicken has been roasting for 30 minutes generously brush it with apricot mixture. Roast for a further 1 hour. Baste chicken with the juices that will flow out as it cooks, do it every 20 minutes or so. it’s very important to baste it as it keeps it moist and delicious :).
Tips: If your chicken is browning too fast, cover it with foil.
Serve it with fried rice or honey and sweet soy sauce glazed carrots along with Asian-style coleslaw.
