Chicken with apricots and ginger
8 servings
60 minutes
Chicken with apricots and ginger is an exquisite combination of sweet and spicy, characteristic of Chinese cuisine. Ginger adds a light spiciness and freshness to the dish, while apricots provide a soft fruity sweetness. The marinade made from soy sauce and wine vinegar deeply infuses the chicken thighs, making them tender and aromatic. Baking in the oven preserves the meat's juiciness and creates an appetizing glaze. This dish pairs wonderfully with rice or vegetables, creating a harmonious balance of flavors. It is suitable for both family dinners and special occasions, delighting guests with a rich bouquet of aromas and the sophistication of traditional Chinese gastronomy.
1
Sauté finely chopped ginger and shallots in a small heavy pot over moderate heat for 5 minutes.
- Fresh ginger: 60 g
- Shallot: 2 pieces
2
Mix onion and ginger with vinegar, bring to a boil, and continue cooking for about 2 minutes until the liquid is reduced by half.
- Red wine vinegar: 0.5 glass
3
Add soy sauce, apricots, a quarter teaspoon of pepper and salt to the pot and cook for another 15 minutes, stirring occasionally.
- Soy sauce: 0.7 glass
- Apricots in their own juice: 1 glass
- Chicken thighs: 16 pieces
4
Pour the prepared marinade into a blender and blend until smooth. Cool to room temperature.
5
Place chicken pieces in two airtight plastic bags, pour in the marinade, seal tightly, and refrigerate for 8 hours. While the chicken is marinating, occasionally turn the bags.
6
Line a baking sheet or a wide skillet with low sides with foil, grease it with oil, and place the chicken pieces in a single layer on it. Drizzle with marinade, cover with foil but not too tightly (to allow air to circulate), and send it to the oven.
- Vegetable oil: 2 tablespoons
- Chicken thighs: 16 pieces
7
Bake the chicken at 150 degrees in the lower third of the oven for 40-50 minutes.
