apricot-orange glazed chicken

Ingredients

1/3 cup finely chopped shallots

3 Tbsp finely chopped peeled ginger

1 tablespoon vegetable oil

1/3 cup red-wine vinegar

1/2 cup soy sauce

1/3 cup apricot preserves

1/3 cup orange marmalade

12 skinless boneless chicken thighs

Directions

Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes.

Stir in vinegar and boil until reduced by about half, about 5 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.

Purée sauce with a hand blender until smooth (use caution when blending hot liquids), then cool to room temperature.

Place chicken in a large sealable bag and pour marinade over chicken. Seal bag, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours. Best if marinated for 24 hours.

Preheat oven to 425°F with rack in middle.

Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan.

Roast chicken, turning once, until deep brown, cooked through, and glazed, about 30 minutes total.

Serves 6