BARBECUE APRICOT CHICKEN
Tired of chicken? Try spooning this tangy, tomatoey barbecue sauce over pork chops, shrimp, or salmon.
Hands-on time: 10 minutes
Total time: 1 hour, 20 minutes
Makes 4 servings
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1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes, drained
1/3 cup apricot jam or preserves
1 tablespoon balsamic vinegar
2 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1 4-pound chicken, cut into pieces
|Heat oven to 400° F.
Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook for 1 minute. Stir in the tomatoes, jam,
vinegar, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper. Simmer until the sauce has thickened slightly, about
Meanwhile, rinse the chicken and pat it dry with paper towels. Arrange the pieces in a 9-by-13-inch baking dish and
season with the remaining salt and pepper. Pour the barbecue sauce over the chicken. Roast, spooning the sauce over
the chicken once, until the chicken is cooked through, about 1 hour.
|Tip: Tired of chicken? Try spooning this tangy, tomatoey barbecue sauce over pork chops, shrimp, or salmon. |
|NUTRITION PER SERVING|
CALORIES 738(56% from fat); FAT 46g (sat 13g); SUGAR 16g; PROTEIN 53g; CHOLESTEROL 207mg; SODIUM 1398mg; FIBER 2g; CARBOHYDRATE 28g
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