Barbecued Chicken with an Apricot Glaze
This is a sauce that's suitable for all meats but particularly chicken drumsticks. One important point is that drumsticks need pre-baking in a pre-heated oven for 15 minutes just before glazing and barbecuing.
|18 small-to-medium chicken drumsticks|
|a glass of white wine|
|For the apricot barbecue glaze:|
|2 large fresh apricots|
|2 rounded tablespoons dark soft brown sugar|
|2 fl oz (55 ml) Worcestershire sauce|
|2 fl oz (55 ml) light soy sauce|
|1 tablespoon grated fresh ginger|
|1 rounded teaspoon ground ginger|
|a few drops of Tabasco sauce|
|2 tablespoons tomato purée|
|1 clove garlic|
|freshly milled black pepper|
|Need help with conversions?|
This recipe first appeared in The Delia Collection: Chicken.
Begin by placing the apricots in a small saucepan with enough water to cover them, then bring them up to simmering point and simmer for 2 minutes.
Now drain off the water and, as soon as they're cool enough to handle, slip off the skins (protect your hands with a cloth if they're too hot). Then halve and stone them and place the flesh in a blender or food processor, together with all the other glaze ingredients.
Whiz everything to a purée and the sauce is ready.
All you do now is arrange the drumsticks in a shallow dish, pour the glaze over them – turning the pieces of chicken so that each one gets a good coating – then cover and leave in a cool place until you're ready to cook.
Pre-heat the oven to gas mark 4, 350°F (180°C).
When you light the charcoal, pre-cook the chicken drumsticks for 15 minutes, then, when your charcoal is at the right heat, brush the drumsticks with the glaze and cook for about 5 minutes on each side about 3 inches (7.5 cm) from the coals.
What we like to do sometimes is scrape any sauce that's left in the dish into a small saucepan, add a glass of white wine to it, and bring it all up to simmering point to give some extra sauce.
Serve the barbecued chicken with a crisp salad and some very robust red wine!
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