Chicken Apricotine

Ingredients

• 1.6 baby chicken (poussin), halved
• 2.salt
• 3.pepper
• 4.ground ginger
• 5.Maggi Fondor seasoning
• 6.lemon juice
• 7.oil, for frying
• 8.30 ml brandy
• 9.480 g canned apricots
• 10.1 orange, juice and rind
• 11.15 ml lemon juice
• 12.30 ml honey
• 13.5 ml ground ginger, for sauce
• 14.10 ml soy sauce

Method

1. 1.Season the chicken halves with spices (salt, pepper, ginger, Fondor).
2. 2.Skewer loose skin and legs to chest.
3. 3.Sprinkle with lemon juice. Cover and leave in fridge overnight.
4. 4.Fry the chickens in oil till golden brown.
5. 5.Put in a large casserole or roasting pan that has a lid.
6. 6.Flame with the brandy.
7. 7.Purée the apricots with its juice. Add the orange rind and juice, the lemon juice, honey, ginger and soya sauce. Put in a pot and bring to the boil.
8. 8.Pour this sauce over the chickens.
9. 9.Bake in a moderate oven until tender and nicely glazed.
10. 10.Bake with the lid on for the first 10 minutes. Once lid has been removed, baste often.

Notes

• Marinate overnight in fridge for best results.
• Source: page 14 of Adobe Scan 24 Feb 2026.pdf.