Wednesday, July 16, 2008

Spicy, Sweet & With an Attitude

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I was in the mood for something fruity & sweet for dinner and found this recipe for Apricot Honey Chicken. The recipe looked like it needed a bit more complexity and attitude. So with a few changes noted below, we had success! Dinner definitely hit the spot because the sweet flavors of the honey and apricot preserves paired well with the bite and kick of the ginger and chili paste. I served this with brown jasmine rice and steamed broccoli.
Here's my adapted recipe for Spicy Apricot Honey Chicken:

1/3 cup dijon mustard
1 tablespoon honey
3 tablespoons apricot preserves
1 teaspoon grated fresh ginger
4 bone in chicken breasts
1/4 teaspoon of Thai chili paste
salt & pepper to taste

1. Blend mustard, preserves, ginger and chili paste. Marinate chicken in mustard mixture for at least an hour or even overnight.

2. Preheat oven to 400 degrees and line baking sheet with foil or parchment. Place marinated chicken on lined baking sheet and baste with marinade.

3. Bake chicken in preheated oven for 30-35 minutes or until juices run clear.

*You can also grill the chicken if you'd like!

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