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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 whole(s) chicken (4 lbs/1.8kg) cut into pieces |
1/2 cup(s) white wine |
1/4 cup(s) apricot jam (low-sugar or all fruit) |
2 tablespoon(s) maple syrup or honey |
2 tablespoon(s) dijon mustard |
2 tablespoon(s) low-sodium soy sauce |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) freshly ground black pepper |
1 teaspoon(s) paprika |
3 clove(s) garlic (1tbsp minced) |
1/4 cup(s) sesame seeds, for sprinkling at cooking time |
Directions:
1. Rinse the chicken well and trim the excess fat. If desired, remove the skin. In a large resealable plastic bag, combine the chicken with the remaining ingredients except sesame seeds; seal tightly. Press on the bag to spread out the chicken pieces so they are in a single layer. Marinate for up to 2 days in the refrigerator or freeze for up to 4 months for a future meal.
2. When needed, place the bag of frozen chicken and sauce in the refrigerator and thaw for 24 hours.
3. Preheat the oven to 350F. Spray a large baking dish with cooking spray. Empty contents of bag into the prepared baking dish and spread out in a single layer. Sprinkle with sesame seeds.
4. Bake, covered, for 1 1/4 hours, until tender. Uncover and bake 30 minutes longer, until the skin is golden, basting occasionally.
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