Apricot-Lime Baked Chicken

Anna Pump has been the proprietor of the Loaves & Fishes store and catering business on Long Island, New York for over twenty-five years, (waving hello to my Long Island friends!) as well as her Bed & Breakfast Inn. She has been a great inspiration for the Barefoot Contessa, Ina Garten; I'm a fan of Anna's as well. She is a master at combining interesting flavor combinations, and creating interesting simple sauces that are delicious. The Apricot-Lime sauce in this recipe is no exception.

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This summer I've been cooking my way through her most recent cookbook "Summer on a Plate", this is an adaptation of her recipe.

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Anna makes this one with whole chicken legs, divided into legs and drumsticks.The chicken legs aren't my favorite so I just use thighs, and alter the recipe in other ways, just a bit.
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Anna states that at the store they bake this off ahead of time, that it reheats well, and it makes great picnic fare with a container of the apricot mayonnaise.

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Apricot-Lime Baked Chicken

Makes 8 servings

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8 whole chicken legs , separated into thighs and drumsticks

(I just use thighs)

4 cloves garlic, minced

1/2 cup fresh lime juice

1/2 cup apricot preserves

1/3 cup soy sauce

1/4 cup light brown sugar

1/2 teaspoon hot pepper sauce

Anna adds daikon (Japanese radish) sprouts but I omit

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Ingredients for the Apricot Mayonnaise

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1 1/2 cups good quality mayonnaise (not sweet)

1/3 cup apricot preserves

1 Tablespoon prepared curry powder

2 teaspoons fresh lemon juice

1/2 teaspoon kosher salt

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Preheat oven to 425-degrees (F)

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To bake the chicken:

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Place the chicken pieces in a large roasting pan, skin side down.

In a food processor, fitted with the metal blade purée garlic, lime juice, apricot preserves, soy sauce, sugar and hot sauce until smooth. Pour over the chicken and bake one hour and 15 minutes, turning once at 40 minutes.

If you are using the daikon sprouts or radish sprouts, arrange them on a platter and place the chicken on top.

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To prepare the Apricot Mayonnaise:

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Stir the mayonnaise, apricot preserves, curry powder, lemon juice, and salt in a bowl until well blended. Transfer to a serving bowl to allow each diner to add their own.

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A perfect al fresco meal for a picnic~

or at home on the terrace!

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This time I served it with Almond couscous, and a simple salad of green peas with sliced water chestnuts and celery, dressed with a lighter version of mayonnaise & sour cream dressing.

The combination of flavors are simply fabulous!