This recipe is easy to prepare for nights when you don’t feel like cooking and it yields delicious results. It can also be budget friendly if you buy a whole chicken and cut it into quarters yourself or buy legs with the thigh attached. Feel free to try this recipe with your favourite fruit preserves, apricot is another one of our favourites.
Look for a brand that makes fruit preserves or jams without added sugar (or the addition of artificial sweeteners.) St.Dalfour’s and Crofter’s Organic both make fruit spreads that are sweetened with fruit juice.
What fruit preserves did you use for this recipe? I’d love to know your favourites!
1 tbsp unrefined virgin coconut oil
1/2 cup fruit juice sweetened mango preserves or jam (preserves have more whole fruit than jam)
3 tbsp balsamic vinegar
1/4 tsp chopped fresh rosemary or 1 tsp dried rosemary
1 tsp GF sweet red chili sauce or 1/4 tsp crushed red pepper flakes
1 whole free range chicken, quartered or 4-6 legs with the thigh attached
Unrefined sea salt
Freshly ground black pepper
Preheat oven to 400.
In a small sauce pan, heat the coconut oil over medium heat. Add the mango preserves, balsamic vinegar, chili sauce, rosemary and a pinch of unrefined sea salt; stir to combine.
Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove from the heat and let stand until the chicken is cooked. (You can make the glaze ahead of time and store it in the fridge. Before using, warm over low heat.)
Place chicken pieces in a baking dish and season lightly with unrefined sea salt and freshly ground black pepper. Cook, uncovered for 50 min. Pour the mango-balsamic sauce over the chicken and continue cooking for 10-15 min, basting every 5 min or so to create beautifully glazed chicken pieces. If additional sauce remains in the baking dish you can serve it drizzled over the chicken.
Served with green beans lightly sauteed in unrefined virgin coconut oil. Delicious.