Quick and Easy: Sweet and Sticky Glazed Chicken

By Renee Schettler
Washington Post

This simple glaze originally was destined for roast duck. We didn't see that happening on a weeknight anytime soon. So rather than set the recipe aside for a weekend, we slathered the blend of sweet preserves, puckery citrus, warm ginger and subtle coriander onto dark-meat chicken, the more economical, quicker-cooking cousin to duck. Adapted from a recipe in "Cooking With Daniel Boulud" (Random House, 1993).

Vegetable oil for the pan

• 8 bone-in, skin-on chicken thighs
• 4 tablespoons apricot preserves
• Scant 2 tablespoons freshly squeezed orange juice
• Generous 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon grated orange zest
• 1/2 teaspoon grated lemon zest
• 2-inch knob of ginger root, peeled and grated
• 2 to 3 teaspoons ground coriander
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon freshly ground black pepper

Preheat oven to 400 degrees. Line roasting pan with foil, lightly coat with oil. Set aside.

Pat the chicken dry. Place on the foil; set aside. In small bowl, combine preserves, fruit juices and zests, ginger, coriander, cinnamon and pepper. Brush mixture under and over skin of chicken. Roast thighs, brushing with glaze every 5 minutes, for 20 minutes. Continue to roast until the chicken is cooked through, 5 to 10 more minutes. Set chicken aside to rest for 5 minutes. Serve hot. Makes 4 servings.