Moroccan Glazed Chicken Leg - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

281 g/9.9 oz

Ingredients

	Metric	Imperial
Chicken Leg Quarters, BI, Back Attached, IQF	25 each (6.95 kg)	25 each (15 lbs 15 oz)
Salt, table	5 ml	1 tsp
Black Pepper, ground	10 ml	2 tsp
Canola Oil	60 ml	1/4 cup
Apple Juice	250 ml	1 cup
Chicken Broth	500 ml	2 cups
Balsamic Vinegar	250 ml	1 cup
Apricot Jam	500 ml	2 cups
Apricots, dried, cut into 1/2" pieces	285 g	10 oz

The day before, thaw the chicken quarters under refrigeration at <40'F/4'C until ready to continue.
Preheat convection oven to 325'F/165'C.
Season both sides of the chicken quarters with salt and pepper. Heat the oil in a saute pan over medium-high heat. Add the chicken and brown, about 4 minutes. Flip and brown the other side, another 4 minutes. Remove the chicken from the pan and transfer to a 2" deep insert pan(s).
Cut apricots in half and set aside. Add the apple juice and deglaze the pan, scraping up and browned bits stuck to the pan. Bring to a simmer and add the chicken broth, balsamic vinegar, apricot jam and dried apricots. Simmer for about 5 minutes and remove from heat.
Pour prepared moroccan glaze over browned chicken leg quarters. Cover with lid or foil and place in the oven. Roast with lid on for ~30-40 minutes. Cook until the chicken is no longer pink at the bone and juices run clear. Ensure the internal temperature reaches 165'F/74'C for a minimum of 15 seconds.
If the sauce is not thick enough, transfer the sauce from the insert pan(s) to a stockpot and increase the heat to medium-high; reduce the sauce until slightly thickened about 8-10 minutes. Drizzle sauce over chicken and serve with couscous or rice.

Serve with couscous or rice and steamed seasonal vegetables i.e. green beans, broccoli, carrots (sides not included in nutritional information).