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Sticky Apricot Chicken

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This easy-to-prepare Sticky Apricot Chicken is just as perfect on a cold spring day as it is in winter. It has been a favourite weeknight dinner in my kitchen for years. In the fall and winter I keep a jar of apricot jam in my pantry just to make this recipe. I always buy the small 1 cup jar of jam so I use it all at once and don’t add to the open jar collection in my fridge.

For me this recipe makes two dinners, one to be eaten right away and a second to freeze for another night. Because it freezes well this is a great recipe to give to a friend in need.

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Chili Sauce for Sticky Apricot Chicken

I have tried this recipe with every kind of chile sauce. I think Thai sweet chili sauce is too sweet, Sriracha sauce is too garlicky and sambal oelek is too hot. For me the old-fashioned Heinz Chili Sauce (gluten free worldwide) is the one I like. My dad liked to eat this chili sauce on his eggs, some people put it on meatloaf and I use it for this Sticky Apricot Chicken.

Storing Fresh Ginger for Sticky Apricot Chicken

Ginger root is an ingredient I always want to have on hand. When it’s fresh the skin should be nice and smooth. Rather than cutting the skin off with a knife try using a spoon to push it off.

If you don’t use fresh ginger often it can be frozen. I buy it in small amounts and keep it fresh when possible but some always ends up in the freezer and I’m happy to find a little piece when I need it. I grate it while still frozen and put it back in the freezer for next time.

This recipe is modified from The Official Cookbook of Expo 86 written by Susan Mendelson, cookbook author and owner of The Lazy Gourmet catering company in Vancouver. Thirty some years later my dog-eared, food-spattered copy of this book is in my kitchen and gets used.

Let me know in the comments below if you liked this recipe and what chili sauce you used.


12 bone-in chicken thighs
1 jar (8 oz/250 ml) apricot jam
½ cup mild chili sauce
¼ cup dry white wine
2 Tbsp GF soy sauce
2 Tbsp honey
1 tsp grated fresh ginger
¼ tsp salt
Optional garnish - dried apricots, sliced


Preheat oven to 350°F.
Place chicken thighs in large baking dish.
Using a 4-cup pyrex measuring cup measure all sauce ingredients.
Microwave sauce for 1 minute, stir and microwave for another minute.
Pour sauce over the chicken and bake for 1 hour. Half way through cooking time spoon the sauce over the chicken so it doesn't dry out.


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