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As spring transitions into summer, family get togethers call for savoury recipes to delight your guests and their taste buds. Here’s a sweet ‘n sour chicken recipe that’s sure to please!


1/4 cup Apricot jam

3 tbsp balsamic vinegar

1 tbsp soy sauce

1 tsp dried hot chili peppers

12 boneless, skinless chicken thighs


Preheat oven to 425 F. Place jam in a small bowl. Stir in balsamic vinegar, soy sauce and chilli flakes until well mixed. Arrange chicken in a 9 x 13 inch baking dish. Spoon in dollops of apricot marinade over each thigh. Cover dish with foil.

Roast in the centre of 425ºF oven for 20 minutes. Baste chicken with pan juices. Continue to roast, uncovered until chicken is firm to the touch and well glazed, for 20-25 minutes more. Serve immediately.

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