Glazed Apricot Chicken

• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon black bean paste
• 1/2 teaspoon chili paste (I used Rooster brand - hot!) (optional)
• 3 cloves garlic
• 1 teaspoon ginger
• 1/3 cup soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1/4 cup apricot jam
• 1 chicken, quartered

1. Combine all ingredients except chicken in a mouli or blender and zap until garlic disintegrates.
2. Place chicken in ziploc bag and pour in marinade.
3. Zip up and massage chicken well with marinade.
4. Refrigerate anywhere from 4-24 hours (mine was in the fridge for about 22).
5. Giving the bag a couple of turns during the day to redistribute the marinade.
6. Preheat oven to 425F.
7. Place chicken, skin-side-up in a large, shallow roasting pan and roast 1 hour or until chicken is golden-brown.
8. Baste a couple of times.
9. This made lovely drippings and lots of them.
10. So I boiled up a batch of rice using the drippings for part of the water.
11. Very flavourful!

hoisin sauce, oyster sauce, black bean paste, chili paste, garlic, ginger, soy sauce, honey, sesame oil, apricot, chicken

Taken from www.food.com/recipe/glazed-apricot-chicken-59087 (may not work)