Cook Once, Eat Twice

Everyone has a different opinion about leftovers so you need to figure out what works for you. I expect this recipe to make more than two meals for me. I always portion enough for a second dinner and put it in the freezer. For people running in different directions many nights of the week it may be more helpful to make single serving containers for the fridge or freezer. Because this chicken dish freezes well it is also perfect for giving when you have a friend in need.

Organize For Success – The Gluten Free Pantry

To produce easy meals you need a well-stocked pantry and finding the balance takes time. For oven-baked dishes like this Sticky Apricot Chicken, my Cranberry Orange Chicken and the more exotic Mango Chutney Chicken you need a few jars in the pantry. To make these three recipes I stock my pantry with a jar of apricot jam, a tin or whole cranberry sauce and some mango chutney. To minimize the number of open jars in my fridge I prefer to buy the 1-cup size jars of jam or chutney.

How To Store Ginger Root

I love Asian cooking so I always want fresh ginger root in my kitchen. Some people prefer the jar of chopped or grated ginger but I just use the real thing (no label reading required). Yet it can be tricky to always have fresh on hand so here’s what I do. Freeze it!

Ginger root can be frozen and grated right out of the freezer. Use it, put it back and you’ll always have some. I do a combination. I like to keep fresh in the fridge but I also have a small piece in the freezer for the when I run out.

Our Chili Sauce Obsession

Chili sauce is usually gluten free and most people have a selection in their fridge. Some people have a whole section! This recipe calls for the old-fashioned Heinz Chili Sauce (gluten free worldwide). My dad liked to eat that chili sauce on his eggs, some people put it on meatloaf and I use it for this Sticky Apricot Chicken.

I’ve tried this recipe with many kinds of chili sauce but the original recipe is my favourite. When you cook you get to experiment and this recipe is excellent for using up one or two tablespoons of any chili sauce. I can't guarantee the outcome but here's what I think.

This recipe is my version of the one from The Official Cookbook of Expo 86. It was written by Susan Mendelson, cookbook author and caterer in Vancouver, Canada. Thirty some years later my dog-eared, food-spattered copy is still on a shelf in my kitchen so I'd say that’s a recipe that has stood the test of time!

Let me know in the comments below if you tried this recipe and if you made any changes.

More Sweet & Sticky Oven-Baked Dishes