Apricot Chicken Traybake

Ingredients:

Apricot Glaze

• ½ cup Bonne Maman Apricot INTENSE

• 2 tbsp honey

• 2 tbsp soy sauce

• 2 tbsp ginger, grated

• 4 cloves garlic, minced

• Pinch cayenne pepper

• Salt and pepper to taste

• 8 chicken drumsticks, free range

• 500g tin of apricot halves in juice

• 1 red onion, cut into wedges

• Savoury Thyme to garnish

Method:

1. Preheat oven to 180C fan forced.

2. Combine all the apricot glaze ingredients in a small saucepan. Cook on low heat and whisk until well combined. Season with salt and pepper and adjust to taste. Allow to cool slightly.

3. Arrange the chicken drumsticks in one layer in a large lined baking tray and brush generously with the apricot glaze. Add the apricot halves and red onion in the gaps and garnish with savoury thyme.

4. Bake the chicken for 45–60 minutes until chicken is cooked through and beautifully golden. Baste the chicken with the glaze every 15 minutes while the chicken is baking. Serve with rice.