| Ingredients |
| 6 |
lbs |
chicken thighs, with bone, skin removed |
| |
| Marinade |
| 2 |
Tbsp |
onion soup powder |
| 3 |
Tbsp |
hot water |
| 1½ |
tsp |
salt |
| 1½ |
Tbsp |
sriracha (Huy Fong, rooster brand) |
| 2 |
Tbsp |
light brown sugar |
| 1 |
cup |
apricot jam |
| 2 |
each |
medium onion, diced and caramelized |
| |
| 2 |
Tbsp |
flour |
| 4 |
Tbsp |
tap water |
| |
|
| Preparation steps: |
- Marinate the chicken:
In a medium bowl, dissolve the onion soup powder in hot water.
Add the salt, sriracha, and brown sugar, mixing until combined.
Stir in the apricot jam, and lastly mix in the caramelized onions.
Place the chicken thighs in a large bowl, pour the marinade over the chicken,
and mix to coat evenly.
Cover and refrigerate for 2 hours to overnight.
- Roast the chicken:
Preheat the oven to 375°F.
Transfer the chicken thighs to a large Dutch oven,
arranging the thighs in a single layer with the bone side facing up.
Cover and roast in the oven for
1 hour and 30 minutes at 375°F.
- Prepare the slurry and thicken the sauce:
In a small bowl, mix the flour and water until smooth.
Remove the Dutch oven from the oven and carefully transfer
the chicken pieces to a large aluminum tray using tongs.
Add a few tablespoons of the hot sauce from the Dutch oven to the flour mixture,
stirring well. Then pour the slurry back into the Dutch oven and mix well.
Cook the sauce on the stove over medium-high heat for 3-5 minutes, stirring with a wooden spoon
until the sauce thickens.
Return the chicken pieces to the Dutch oven, arranging them bone-side down in the sauce.
Serving: Serve with steamed rice.
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