Inspired by Myrna Rosen
Sticky apricot chicken
The South African family favourite: chicken roasted in a sweet-and-savoury apricot glaze until sticky and golden.
Ingredients
- 1 whole chicken (about 1.5kg), cut into portionsFrom our counter: Farm Chicken ±1.5kg →
- 250ml smooth apricot jam
- 125ml fruit chutney
- 2 tbsp soy sauce
- 1 onion, finely chopped
- 1 tsp mild curry powder
- Salt and pepper
Method
- Heat the oven to 180°C. Lay the chicken skin-side up in a roasting dish and season.
- Mix the jam, chutney, soy sauce, onion and curry powder, then spoon it over the chicken.
- Roast for 50 to 60 minutes, basting twice, until the glaze is sticky and the chicken is cooked through.
- Rest for 5 minutes and serve with rice and a green salad.
Butcher's tip
Check the thickest piece: the juices should run clear, or 75°C on a meat thermometer.
