Apricot Chicken Drumsticks

November 6, 2017 | Filed under Featured, Main Dishes (Meat, Chicken, Fish) | 0 comments

 

Apricot Chicken Drumsticks
 
By: 
Nutrition Information
  • Serves: 4 servings
  • Serving size: 2 drumsticks with 1 tablespoon sauce and 11⁄2 tea- spoons sesame seeds
  • Calories: 541
  • Fat: 32 g
  • Carbohydrates: 14 g
  • Sodium: 766 mg
  • Fiber: 1 g
  • Protein: 46 g
Prep time: 
Cook time: 
Total time: 
When I was right out of my master’s program in nutrition, I taught at a culinary school in New York City. It so happened that my mother, a fellow registered dietitian, asked me to work there so I could substitute for her when she wanted to go on vacation. I ended up teaching there for 10 years. During my tenure, they asked me to do many media interviews. This recipe was the first one that ever got published in the New York Daily News, back in 2006.
Ingredients
  • Cooking spray
  • 8 skinless chicken drumsticks 2 tablespoons canola or
  • sa ower oil
  • 1⁄4 teaspoon salt
  • ⅛ teaspoon freshly ground
  • black pepper
  • 2 tablespoons sesame seeds 1⁄4 cup apricot jam
  • 2 tablespoons low-sodium soy sauce
Instructions
  1. Preheat the oven to 400oF. Coat a shallow 9-by-9-inch baking dish with the cooking spray.
  2. Brush the chicken with the oil and sprinkle it with the salt and black pepper. Put the chicken in the baking dish and bake until a thermometer inserted in the center of a drumstick reads 165oF, about 35 to 40 minutes.
  3. Just before the chicken is ready, in a small skillet over medium-low heat, toast the sesame seeds until slightly browned, stirring them frequently so they don’t burn, about 5 minutes.
  4. In a small saucepan over medium heat, whisk together the apricot jam and soy sauce. Cook, stirring frequently, until it boils, about 5 minutes. Remove the pan from the stove.
  5. Let the chicken cool for 5 minutes, then drizzle the apricot sauce over it and sprinkle with the toasted sesame seeds.
Notes
REFRIGERATE: Store the cooled chicken with the sauce and seeds in a resealable container for up to 1 week. To reheat, microwave for 11⁄2 minutes. It can also be reheated in a saucepan over medium heat.
FREEZE: Store the cooled chicken with the sauce and seeds in a freezer-safe container for up to 2 months. Thaw in the refriger- ator overnight and reheat in the microwave for 1 minute. It can also be reheated in a saucepan over medium heat.


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