South African Apricot-Glazed Chicken Tray Bake
One tray, spiced yoghurt, and a sticky apricot glaze.
This is my South African chicken tray bake, packed with bold, aromatic flavour and easy enough for a weeknight. Juicy bone-in chicken sits in a spiced yoghurt marinade, then roasts alongside sweetcorn and crispy veggies. Right at the end it gets a sticky, caramelised apricot jam glaze. It is the ultimate hands-off, crowd-pleasing dinner.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Marinate the Chicken
In a large bowl, whisk together ½ cup double-cream yoghurt, 1 tbsp grated ginger, 3 minced garlic cloves, chopped coriander stalks, 1 tbsp mild curry powder, 1 tsp ground coriander, 1 tsp cumin, 1 tsp turmeric, salt, and black pepper.
- 2
Add 1 kg chicken pieces to the bowl, tossing until thoroughly coated in the thick marinade. Cover and refrigerate for at least 1 hour, or preferably overnight.
⏱ 1 hr - 3
Option A: Oven Baked
Preheat your oven to 200°C (Gas Mark 6).
The rest of this recipe
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Ivana Sanshia’s note
Never throw away fresh coriander stalks! They carry more concentrated flavour than the leaves and don't burn easily during a long bake, infusing the yoghurt marinade with intense freshness.
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