Chicken in barbecue sauce with apricot jam
6 servings
80 minutes
Chicken in barbecue sauce with apricot jam is a vibrant dish of Spanish cuisine that combines sweet and spicy notes. This recipe is inspired by traditional Spanish meat dishes that often use fruity accents. Tender chicken absorbs a rich sauce made from tomatoes, garlic, and balsamic vinegar, while apricot jam adds special softness and sweetness, creating a harmony of flavors. The dish turns out juicy with an appetizing caramelized crust due to baking in the oven. It is best served with plenty of sauce that makes the meat even more aromatic. It pairs excellently with rice, potatoes, or fresh bread. Such a treat is perfect for cozy family dinners or festive gatherings, filling the home with warmth and gastronomic delight.
1
Preheat the oven to 200 degrees.
2
Heat olive oil in a small saucepan over medium heat. Add minced garlic and cook for 1 minute. Then add tomatoes, jam, vinegar, and half of the salt and pepper. Bring to a boil, reduce heat, and simmer for 15 minutes until the sauce thickens slightly.
- Olive oil: 1 tablespoon
- Garlic: 2 cloves
- Tomatoes in their own juice: 800 g
- Apricot jam: 0.5 glass
- Balsamic vinegar: 1 tablespoon
- Coarse salt: 2.5 teaspoons
- Ground black pepper: 0.8 teaspoon
3
Meanwhile, cut the chicken into pieces, rinse under cold water, and dry well with a paper towel. Place in a baking dish or on a baking sheet, season with remaining salt and pepper. Pour over the prepared sauce and bake in the oven for 1 hour until done, basting with sauce once during cooking. Serve with plenty of sauce.
- Chicken: 1.8 kg
- Coarse salt: 2.5 teaspoons
- Ground black pepper: 0.8 teaspoon