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Apricot Barbecue Chicken

Water in the roasting tin helps to keep any sauce that drips through the rack from spitting and burning and spoiling the dish.

ingredients

serves 4
400 g (14 oz) can apricots
2 tablespoons malt vinegar
2 tablespoons light soy sauce
1 clove garlic, crushed (optional)
2.5 cm (1 inch) piece fresh root ginger, peeled and crushed
pinch of dried tarragon (optional)
salt and freshly ground black pepper

method

1. Heat the oven to 200C/400F/Gas 6.

2. Make the sauce: put the apricots and their syrup into the goblet of a blender, add the remaining sauce ingredients with salt and pepper to taste and work for a few seconds to a rough puree.

3. Turn the apricot mixture into a saucepan and bring to the boil. Boil, stirring, for 2 - 3 minutes until it thickens to a coating consistency.

4. Fill a roasting tin to a depth of 1 cm (1/2 inch) with cold water and set a rack over the tin. Arrange the drumsticks on the rack and brush thickly with half the sauce. Cook in the oven, on the shelf above centre, for 40-45 minutes until the juices run clear when the thickest part of the drumsticks is pierced with a fine skewer. Turn the drumsticks over once or twice during cooking time and brush with the remaining sauce.

5. Transfer drumsticks to a serving platter and spoon over any sauce and juices which have collected in the tin. Garnish with the toasted almonds, if using, and serve.

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