The sweet, tanginess of the sauce makes this Apricot & Ginger Ale Chicken bake a hit with all the family ! This is one of my Mum’s chicken recipes which she’s made for us during our current stay in South Africa. It has a lovely sweet and tangy sauce which you can make hotter by adding more pepper or ginger – although having said that, I find that the South African ginger is not nearly as hot as Tanzanian ‘blow your head off’ ginger !
We cannot get Apricot jam easily in Tanzania, so this is not a recipe I’ve tried making myself yet. It’s quick & tasty and ideal for a midweek supper – or served cold the following day with a nice salad for lunch (the sauce goes even stickier when cold – yum !) My daughter enjoyed this, too -:
Apricot & Ginger Ale Chicken Bake
6 – 8 pieces of mixed Chicken pieces
Salt & Pepper
Smooth Apricot Jam – enough to spread on each piece of chicken
2 cups Ginger Ale
1 ½ tsps fresh Ginger, grated
1 x 60 gm (2 oz) pkt Brown Onion soup (powder)
Place the chicken pieces in an oven proof casserole dish. Season with the salt and pepper. Spread a little of the apricot jam over each chicken piece. In a separate bowl, mix a little of the Ginger Ale with the fresh ginger and the soup mix/powder until well blended – then add the rest of the Ginger Ale to this before pouring it all over the chicken pieces. Bake, covered, at 180’C/350’C/Gas Mark 4 for 30 minutes and then remove the cover & bake at 220’C/425’F/Gas Mark 7 for another 30 minutes until the chicken is cooked through & nicely browned. Serve with brown rice & vegetables in season.
*I think that adding a handful of chopped, dried Apricots to the recipe (at the Ginger Ale & Soup powder stage) before cooking would make a lovely addition to this already tasty dish.
We cannot get Apricot jam easily in Tanzania, so this is not a recipe I’ve tried making myself yet. It’s quick & tasty and ideal for a midweek supper – or served cold the following day with a nice salad for lunch (the sauce goes even stickier when cold – yum !) My daughter enjoyed this, too -:
Apricot & Ginger Ale Chicken Bake
6 – 8 pieces of mixed Chicken pieces
Salt & Pepper
Smooth Apricot Jam – enough to spread on each piece of chicken
2 cups Ginger Ale
1 ½ tsps fresh Ginger, grated
1 x 60 gm (2 oz) pkt Brown Onion soup (powder)
Place the chicken pieces in an oven proof casserole dish. Season with the salt and pepper. Spread a little of the apricot jam over each chicken piece. In a separate bowl, mix a little of the Ginger Ale with the fresh ginger and the soup mix/powder until well blended – then add the rest of the Ginger Ale to this before pouring it all over the chicken pieces. Bake, covered, at 180’C/350’C/Gas Mark 4 for 30 minutes and then remove the cover & bake at 220’C/425’F/Gas Mark 7 for another 30 minutes until the chicken is cooked through & nicely browned. Serve with brown rice & vegetables in season.
*I think that adding a handful of chopped, dried Apricots to the recipe (at the Ginger Ale & Soup powder stage) before cooking would make a lovely addition to this already tasty dish.
