|garlic — cloves, peeled
|chutney — peach
|1x 3 cm
|fresh ginger — grated
|lemon — halved, zest and juice
|vinegar — wine
|black pepper — freshly ground
|chicken — thighs and drumsticks
|onion — brown, quartered
|apricots — Turkish
Preheat the oven to 180° C.
Place all the marinade ingredients in a blender and blitz until well combined. Lay the chicken pieces in a non-metallic bowl and pour the marinade over. Cover and refrigerate for several hours. Turn the chicken halfway through the marinating time to ensure the flavours are evenly absorbed. Soak the apricots in ¼ cup warm water for 30 minutes to plump up.
Remove the apricots from the soaking water. Transfer the chicken and apricots to a greased roasting tin and season with sea salt and freshly ground black pepper. Add any remaining marinade to the tray. Drizzle the onions with olive oil. Season with salt and pepper. Sprinkle over the brown sugar and stir together. Tuck the onions between the chicken pieces and roast for 35 minutes.
Increase the oven temperature to 200° C, baste the chicken with the tray juices and roast for a further 15 – 20 minutes. Check that the juices of the chicken run clear when pieced. To crisp the skin, place under the grill for 2 about minutes. Serve with roast sweet potatoes or butternut.
Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.
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