Archive for Monday, October 26, 2009


Apricot-Chili Lime Chicken

October 26, 2009


This week:

Make Saturday night easy! Join Jayni Carey for a simple weekend menu for the family or for casual entertaining.

On the menu:

• Apricot-chili lime chicken

• classic mashed potatoes

• broccoli with garlic butter and red pepper

• Brandied plum dumplings

Apricot-Chili Lime Chicken


1 whole chicken, cut into 8 pieces

Salt and black pepper, to taste

1/2 cup apricot preserves

2 tablespoons lime juice

2 garlic cloves, minced

2 teaspoons mild or medium chili powder blend

1/4 teaspoon hot red chili powder (optional)

1 teaspoon Dijon mustard

1/3 cup dry white wine

Directions: Rinse the chicken pieces and pat dry with paper towels. Season the chicken with salt and pepper and place skin-side-up in a baking dish.

Place the apricot preserves in a bowl. Stir in the lime juice, garlic, chili powder and Dijon mustard. Pour the mixture evenly over the chicken pieces. Bake uncovered in a 350-degree oven for 1 hour to 1 hour and 15 minutes, until the chicken is cooked through and tender. After 20 minutes, baste the chicken with the pan juices. Baste 2 or 3 more times during cooking (every 15 to 20 minutes.).

Transfer the chicken from the baking dish to a warm platter. Pour the pan juices into a fat separator to remove the fat.

To make a sauce, pour the de-fatted pan juices into a small saucepan. Add the white wine and simmer the mixture over medium-high heat, stirring occasionally until it reduces by half and thickens slightly. To serve, drizzle some of the sauce over the chicken, or pass at the table. Serves 4 to 6.

Tip: The chicken may be marinated in the apricot preserve mixture (in the baking dish) for up to 3 hours in the refrigerator. Set out 30 minutes before baking.

— Recipes by Jayni Carey


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