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