Chicken with Apricot Glaze

Serves 8

2 whole chickens

1 large onion – finely chopped (1 cup)

2 cups apricot jam

1 cup red wine

1 tablespoon oregano

1 tablespoon sweet paprika

1 lemon – juiced

2 garlic cloves – crushed

2 tablespoons olive oil

1) Wash and pat dry the chicken; mix 1 tablespoon of the olive oil with the lemon juice, oregano, sweet paprika and crushed garlic and massage it into the skin of the chicken; cover and refrigerate for 4 – 6 hours.

Preheat oven to 200 degrees

2) Heat remaining olive oil in a medium sized saucepan and sauté the onions over medium to high heat for 10 – 15 minutes until caramelized; add the apricot jam and wine and simmer for 4 – 5 minutes or until jam has melted; transfer to a dish and set aside.

3) Remove the chicken from the refrigerator and pour over the apricot glaze massaging it well into the skin; bake covered with foil for 10 minutes at 200 degrees and then reduce oven temperature to 180 degrees and continue baking uncovered for 1½ hours basting from time to time or until the chicken is well cooked through and the skin is starting to blacken.

4) Transfer to a serving platter and leave to stand loosely covered for 10 minutes.