Honey Chicken With Apricot Drizzling Sauce for the Holidays

Enjoy this festive recipe for Spiced Honey Chicken with Apricot Drizzling Sauce. Happy Holiday Season from

World Cuisine Today Magazine www.worldcuisinetodaymagazine.com.

Spiced Honey Chicken with Apricot Drizzling Sauce

For the Chicken

Three pounds dark meat Chicken pieces

Two large Lemons

Two Tablespoons Kosher or course ground Sea Salt

Two teaspoons Cardamom

One teaspoon Cinnamon

One half teaspoon Cayenne pepper (optional)

One teaspoon ground Black pepper

Two Tablespoons sweet Paprika

Two to four tablespoons Wildflower Honey or Maple Syrup

One cup Flat Leaf Parsley minced

One Tablespoon Rosemary or Sage minced

1/4 cup Extra Virgin olive oil

Two cloves Garlic minced

For the Sauce

Two cups dried Apricots

Four cups water

One teaspoon Corn or Potato starch (optional)

One teaspoon ground Cardamom

1/2 teaspoon ground Cinnamon

1/4 teaspoon ground Clove (optional)

Method

For the Chicken

1) Wash and pat dry your chicken pieces. Line two cookie sheets or baking pans with foil. Pre heat your oven to 350 degrees Fahrenheit.

2) Juice your lemons into a small bowl. Spoon the lemon juice over both sides of your chicken pieces. In a small bowl combine all of the dry spices. Sprinkle half over one side of the chicken pieces and half over the other side. Lastly put half of the honey over each side of the chicken pieces. Finally sprinkle the oil, the herbs and the garlic.

3) Spoon a bit of water over the cookie sheets or baking pans. Place your chicken pieces so that they are spaced evenly. Place them in the middle position of your oven. Bake for one hour and fifteen minutes turning at least once.

For the Sauce

1) In a large saucepan bring four cups of water to a boil. Take off the heat.

2) Wash and pat dry your Apricots if using and cut into fourths. Take water off the heat temporarily and add the dried fruits. Let stand covered but vented for 15 minutes until fruit plumps up and adds a flavor to the water.

3) Sprinkle in the spices and bring everything to a boil then reduce to a simmer covered for one hour as the chicken cooks. Remove a bit of the hot liquid and whisk in the Potato or Corn starch until smooth. Return to the sauce pot and bring everything back to the boil whisking briskly. Drizzle over the chicken pieces and serve the rest separately in a sauce boat.

World Cuisine Today Magazine

www.worldcuisinetodaymagazine.com

December 17, 2022

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