Baby chicken with apricot glaze

Name: Baby chicken with apricot glaze
Yield: 4 servings
Cuisine: Bake
Ingredients: 4.00 chicken baby; salt; freshly ground black pepper; ginger ground; 2.00 garlic cloves, finely chopped; 1.00 lemon juice; 50.00 ml chutney fruit; 50.00 ml apricot juice; 410.00 g apricots tinned halves; 7.00 ml mustard American; 30.00 g almonds slivered

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (11)

4.00	chicken — baby
	salt
	freshly ground black pepper
	ginger — ground
2.00	garlic — cloves, finely chopped
1.00	lemon juice

Glaze

50.00 ml	chutney — fruit
50.00 ml	apricot juice
410.00 g	apricots — tinned halves
7.00 ml	mustard — American
30.00 g	almonds — slivered

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Method:

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.