Apricot Chicken in a hurry

Press, 29 June 1988, Page 12

Apricot Chicken in a hurry

Alison Holst’s

Food Facts A 1

I find it very convenient to keep a supply of tough oven-proof platsic bags on hand.

Many items cook even faster in these, rather than other containers, in microwave ovens; and they are especially useful to use for cooking in a conventional oven, since you can throw them away if you have cooked a particularly messy recipe in them. If you are feeling economical you can wash them to use again. This recipe produces delicious chicken, With an interesting flavour, an attractive appearance, and the minimum of effort. You can cook it in a microwave or conventional oven to suit yourself, but, either way, I think it should be cooked in an oven bag. It is easier to coat the chicken evenly with a fairly small amount of sauce, if it is bagged, and it is much easier to throw out the bag than wash a “baked on” casserole dish from the conventional oven.

Serve the chicken with noodles, or on rice, and in cold weather serve in-

teresting vegetables alongside.

For a quick meal I cook the rice or noodles ahead, so that they can be reheated in the microwave oven. Put the chicken mixture into the bag ahead of time too so that it can marinate, and be easily microwaved while the two vegetable dishes cook in covered pans on the stove.

This means a meal for two can be on the table 20 minutes after I come in the door. If I haven’t done any preparation ahead, it takes me about half an hour, as long as I don’t have too many distractions.

You can double the quantities of everything, for the chicken. When microwaved it will take about twice as long to cook, but it will take only five to 10 minutes longer in the conventional oven.

For two servings you need:

8 dried apricot halves hot water 4 chicken drumsticks, or thighs 2 Tbsp sherry or port 2 Tbsp dark soya sauce 2 Tbsp honey 2 Tbsp water 2 cloves garlic i/ 2 tsp cornflour Pour hot water over the apricots, and leave them

to stand while you put the chicken pieces, then the next 4 ingredients into the oven bag. Pour the water from the apricots, and chop them finely, and add to the bag with the chopped garlic. Add the cornflour at this stage, if the bag is to be microwaved; or mix it with a little water and add it at the end of the cooking time, if cooking conventionally. Close the bag loosely with a rubber band, and position it close to the chicken, if microwaving; or close bag loosely with a twist-tie, and position it near the mouth of the bag if baking. In either case, leave a finger-sized opening, and have the chicken in one layer. Microwave at High power, allowing 2 l / 2 to 3 minutes per piece of chicken, depending on size; or bake at 180degC for 40-60 minutes, or until tender turning over after 20 minutes. Leave to stand for 5 minutes before serving, making sure that each piece is covered with some of the glaze.