Apricot marinated chicken legs
( MAKES 4 )
Photo by Babiche Martens
These chicken legs are always a hit and are a great way to use a tin of apricots with just a couple of other cupboard staples. Sweet and tender, the juicy chicken falls from the bone. While the legs cook, get some brown rice and a green vegetable on the go as sides.
- Into a blender, place the apricots, soy sauce, honey, butter, five spice and salt, whizzing until well combined but not completely smooth.
- Put the chicken into a large flat container and pour over the marinade. Allow to sit for at least 1 hour or, even better, overnight.
- Preheat the oven to 180C. Place the chicken in an ovenproof baking dish and cook for 20 minutes then turn over the chicken and cook for a further 30 minutes or until cooked through and golden.
- Serve with brown rice and a green vegetable.
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