Dad Tested Kid Approved - Apricot Glazed Chicken

Well, this recipe is really simple if the apricot glaze is made ahead. The apricot glaze is really a low sugar chutney. I would normally not puree this, however, let me tell you, most evenings as you other mothers can relate my culinary skills are tested by two very particular food critics. When, I am happy about a recipe, it meets several criteria - it is relatively pain free to make (by my standards and we all have our own!), it is not completely wreaking havoc on the planet, and it make the food critics and their dad happy. Now in research terms I could pretty much tell you that there is a strong positive correlation between standard two and standard three.

I tend to use a lot of apricots in cooking, again it appeals to my love of sweet and tangy flavors! This glaze would work well with fish and tofu as well! Also, I have used drumsticks (this is Aadi's new thing, he likes to hold the chicken and eat it) but it would be very nice on both a whole roast chicken or even duck or turkey!

Apricot Glazed Chicken

Prep Time: 15 minutes

Cook Time: 45 minutes (including the glaze)

Ingredients

6-8 chicken drumsticks (skinned)

1 tablespoon very finely chopped mint

1 tablespoon ground black pepper

Salt to taste

1/2 cup apricot glaze

Method of Preparation

1. Pre-heat an oven to 400 degrees.

2. Combine all the ingredients for the chicken and place in a baking dish.

3. Roast the chicken for 25 minutes and serve.

Apricot Glaze

(makes 1 cup)

Ingredients

1 tablespoon oil

1/2 teaspoon mustard seeds

2 teaspoons freshly grated ginger

1 teaspoon freshly ground cinnamon

6-8 fresh apricots, coarsely chopped and seeded

1/3 cup brown sugar or honey

Juice of 2 lemons

Method of Preparation

1. Heat the oil and add the mustard seeds and cook for 20-30 seconds until they pop.

2. Add in the ginger and the apricots with the remaining ingredients.

3. Cook for 10 minutes on medium heat.

4. Cool slightly and grind into a paste in a food processor.

5. Use as needed