Chicken drumsticks with shallots, apricot jam and ginger
4 servings
60 minutes
Chicken drumsticks with shallots, apricot jam, and ginger are a harmony of flavors born in the heart of Azerbaijani cuisine. Marinated in a rich sauce combining the sweetness of apricot, spiciness of ginger, and savoriness of soy sauce, they acquire exceptional depth of flavor. Baked to a golden crust, the drumsticks remain tender and juicy inside. Their aroma evokes family celebrations and Eastern culinary traditions where not only the dish itself matters but also the atmosphere around it. Serving such drumsticks is an art, whether for a festive dinner or a cozy home lunch. They pair wonderfully with rice, fresh vegetables, and herbs, creating a complete dish rich in Eastern flavors and nuances.
1
In a small pot over medium heat, sauté finely chopped shallots and ginger until soft and golden, about 5 minutes.
- Shallots: 35 g
- Ginger: 0.3 piece
2
Pour in the vinegar and boil for about 2 minutes until it reduces by half.
- Red wine vinegar: 0.5 glass
3
Add soy sauce and apricot jam, season with salt and pepper, and cook uncovered on low heat, stirring for about 15 minutes.
- Soy sauce: 0.7 glass
- Apricot jam: 70 g
4
Blend the sauce until smooth.
5
Divide chicken drumsticks into two parts, place in airtight bags, pour in marinade, seal after squeezing out excess air, and let marinate in the refrigerator for at least 8 hours.
- Chicken drumstick: 16 pieces
6
Preheat the oven to 220 °C. Place the rack in the center.
7
Line the baking tray with foil sheets, lightly grease them with oil. Arrange the chicken in rows. Cook for about 40 minutes until a dark brown crust forms, flipping once.
- Chicken drumstick: 16 pieces
- Olive oil: 2 tablespoons