apricot glazed sriracha ginger chicken
I was going to write about roast chicken. I had it all planned and figured out. I was going to tell you of a glorious weekend on the North Fork, and wine tasting, and meeting Claudia Fleming (swoon). But all this must wait. Because I have to tell you about the chicken I made Monday night for our monthly book club. We ate it up and licked our fingers. Well, I licked my fingers, and I think the other ladies in the book club were better behaved.
It’s not often that I find a recipe I like so much that I am thinking about it non-stop and so much so that I would be willing to serve it to my guests again. I’m quite fanatical about not repeating dishes as I try to always cook something new and different and thus maybe have something new to write about, but in this case, really, this will be made over and over and over again.
Particularly for dinner parties and more particularly for those dinner parties hosted on a weeknight, when I have roughly an hour and a half to pull dinner together. Because what comes out of your oven is, well, nothing short of stunning. I would even dare say, celestial. I know, I use superlative language here, but if you know me, and I think by now you do, I’m not prone to descriptions that don’t live up to expectation. I’m all about meeting those expectations, folks.
And they will be met. Because a slurry of garlic, ginger, apricot jam, soy sauce and the recently written about Sriracha – does something to the chicken that makes it somewhat irresistible. You know it the second you take it out of the oven and smell it that you will be licking your fingers. And the plate, and whatever is left of the sauce. And when your guests go to get seconds and praise your cooking prowess, you might be tempted to tell you that the whole thing took mere minutes to put together. But you won’t. Because you’ll be too busy licking the sauce off your fingers to talk.
Apricot-Glazed Sriracha Ginger Chicken
Loosely adapted from Gourmet, June 2009
3 garlic cloves
1 (3-inch) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
2 tbsp Sriracha
4 bone-in chicken legs (drumstick & thigh) – washed and patted dry
1. With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
2. Add preserves, soy sauce, water, and Sriracha and pulse until sauce is combined.
3. Place sauce and chicken in a plastic bag and let marinade for an hour.
4. Preheat oven to 400 degrees F.
5. Place the chicken and sauce in a baking pan.
6. Bake at 400F degrees for 30 minutes, at which point, you should check for doneness. If red or pink juices are running (upon cutting into the chicken) cook some more at 350F degrees. I usually check after 15 minutes and then at 5 minute intervals.