Baby chicken with apricot glaze

Recipe from: 5/31/1990 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 4
    baby chickens
  • salt
  • pepper
  • ground ginger
  • 2
    cloves garlic, finely chopped
  • 1
    lemon, juice
  • 50
    fruit chutney
  • 50
    apricot juice
  • 410
    apricot halves, drained and pureed
  • 7
    American mustard
  • 30
    almond slivers


Preheat the oven to 200 ºC (400 ºF). Splay the chickens by cutting through the back with a sharp pair of scissors. Season the chickens on both sides with salt, pepper and ground ginger. Sprinkle with garlic. Place the chickens breast side up on the rack of an oven pan. Sprinkle with lemon juice and bake for about 35 minutes or until the chickens are done. Blend all the ingredients for the glaze, except the almond slivers, and pour over the chickens. Sprinkle the almond slivers on top and roast for about 10 minutes or until golden brown. Serve with rice and extra apricot halves.

Read more on: poultry  |  bake

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