1 cup of apricot jam
1/3 cup of soy sauce
1/4 cup of Karo
2 cloves of garlic, mashed
2 tablespoons (of a spoon) of grated ginger or 1 tablespoon of fresh ginger, finely chopped
2 tablespoons (of soup) of mustard
1 1/2 kg of chicken, cut into pieces
1 cup of apricot jam
1/3 cup of soy sauce
1/4 cup of Karo
2 cloves of garlic, mashed
2 tablespoons (of a spoon) of grated ginger or 1 tablespoon of fresh ginger, finely chopped
2 tablespoons (of soup) of mustard
1 1/2 kg of chicken, cut into pieces
In a saucepan, combine the apricot jam, soy sauce, Karo, garlic, ginger, and mustard
Bring to a simmer, stirring constantly, until dissolved
Place the chicken pieces in a bowl and pour the marinade over them
Cover and refrigerate for at least one day or overnight
Arrange the chicken in a roasting pan and place it in a moderate oven (170°C)
Roast for 50 minutes, basting frequently with the glaze or until the chicken is cooked through
Thicken the glaze with 1 tablespoon of cornstarch
Serve hot, garnished with fresh herbs, if desired.
