This Australian family favourite, apricot chicken, pairs deliciously well with our Australian Pale Ale, Cloud Catcher.
A versatile recipe that’s delicious, cheap and easy to make with no fuss. It’s sure to please the whole house-hold and put a smile on your iso-buddies faces.
Cloud Catcher really highlights the stone fruit characters as well as the subtle spices you capture on the aroma of this beer. Instead of serving it with rice, try quinoa, the nuttiness of the quinoa pairs perfectly with the subtle malt backbone. The sweetness of the chicken balances the mild bitterness of the beer, making it a perfect harmony for every bite.
Before we jump into it, we’re offering FREE SHIPPING on all orders Australia-wide via our online store for the next month. Use Coupon code FREEDELIVERY at the checkout. Cheers for supporting local and indie beer, legends!
Apricot Chicken Recipe
– 8 chicken legs/drumsticks (skin on)
– ¼ cup apricot spreadable fruit
– 1 tbsp onion powder
– ½ tbsp chopped parsley
– 3 cloves garlic (minced)
– 1 tbsp minced ginger
– 2 tbsp soy sauce
– ¼ cup apple cider vinegar
– 2 tbsp honey
– Salt & Pepper
– Cooked Quinoa to serve
Pre-heat oven to 180 degrees Celsius. In a small saucepan combine apricot fruit, onion powder, garlic, ginger, soy, honey, apple cider vinegar, salt and pepper. Heat until well combined and apricot spread is melted.
In a large baking dish, pour half of glaze mixture to coat the bottom. Arrange the chicken pieces in single layer with skin side up and pour the remaining glaze over the chicken. Bake in the oven for 40-50 minutes until the skin is browned. Every 15 minutes or so spooning the glaze over the chicken. Let cool for 5 minutes and skim the fat off the juices sprinkle with parsley and serve. Don’t forget to crack a cold Cloud Catcher.
**If you want the sauce thickened, remove the chicken and pour the sauce into a saucepan. Bring to a simmer and add a mixture of cornflour and water (approx. 1 tbsp cornflour to 2 tbsp water) until it makes a smooth paste. Add slowly until you get the sauce the consistency you want. Serve over fluffy cooked quinoa
Recipe by our awesome Road Crew member, Krista Hall