I love to can jams, jellies, preserves and pickled things all the time. Not all of these adventures in canning are successful, but I’m learning things all the time. This summer was good and bountiful, as far as fruit goes, and I made tons of fruit preserves! I made this nectarine and lemon preserve and it made a great turnover filling, but I knew it could be more than just a sweet treat! So, determined to make something savory, I used it to make a yummy chicken glaze. You could use any stone-fruit jam or preserve for this recipe, or even use this glaze on pork as well.
Nectarine Lemon Glazed Chicken – served with roast carrots and rice pilaf
Serves 4 – cost approx $1.60 per person, including rice and carrots
- 2 lb carrots, large dice ($.80)
- 2 Tbs fresh herbs, minced – I used thyme ($.25)
- 1/4 cup olive oil or vegetable oil ($.25)
- garlic salt, to taste
- 1/4 tsp onion powder
- 1/2 tsp paprika
- 4 chicken leg quarters (wait until it goes on sale for $.99 per lb, mine cost only $3.77 total for a huge package of leg quarters!)
- salt and black pepper, to taste
- 1/2 cup nectarine lemon preserves or other stone fruit preserves ($.50)
Preheat the oven to 375 F. Put the carrots onto a sheet tray in a tidy pile in the middle. Mix up all the ingredients in the next group, this will make the base for the chicken glaze, but I didn’t want the carrots to taste exactly the same as the chicken. Toss the carrots with a few tablespoons of this mixture.
Pat the chicken legs dry and season with salt and pepper, lay them on top of the carrots. Stir the nectarine lemon preserves into the glaze mix and baste the chicken. Roast for 30-45 minutes or until the chicken is fully cooked and golden brown, basting the chicken every 10-15 minutes or so.