Tuesday, July 16, 2013

Recipe Revisited


As much as I love trying new recipes, there can't be new ones every day. Last night I needed something easy, something delicious. I made Hot & Sweet Chicken again, this time using the preserves called for in the original recipe. I was shopping somewhere besides my nearby grocery store and spotted apricot preserves. That pretty much dictated what we were having for dinner. The first time I used pineapple preserves when I couldn't find the apricot at my local store. I can now say that either way is really good. I did cut down the Tabasco a little this time. We liked it this amount better. The "hot" in a recipe is purely personal, so make it suit your family.

And, yes, I know one little chicken thigh is not a serving. I just forgot a photo when I was ready to put dinner on the table. I offered to fix Daddy-O a second helping if he would wait an extra minute for me to photograph it.

He laughed and said that when Little Sister starts preschool this fall, the teachers will wonder why she feels the need to (pretend) photograph her snacks every day. She has watched her Mimi too much!

HOT & SWEET CHICKEN

1 cup apricot or pineapple preserves
1/2 cup ketchup
1/4 cup soy sauce
2 teaspoons minced garlic (I used the jar kind)
2 teaspoons Tabasco (I only used 1-1/2 tsp. this time)
1 package boneless, skinless chicken things (6-8 thighs)

Preheat oven to 350 degrees. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and Tabasco. Cook and stir over medium-low heat until preserves are melted. 

Arrange thighs in a 9x13-inch baking dish. (This time I used one size smaller.) Pour sauce over chicken, turning each piece to coat with sauce. Bake, uncovered, for 30-35 minutes or until done, spooning sauce over the chicken a time or two while baking.





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