Sufra Dayma: Jam Glazed Baked Chicken By Moushira Abdel-Malek Serves 4 Ingredients: 1 whole chicken (approx. 1.5 kg) ¼ cup apricot jam 1 tbsp balsamic vinegar 1 tbsp Dijon mustard 1 onion (whole, peeled) 1 tsp dried thyme Salt + pepper + 5 bayleaves 1 tbsp olive oil Method: Heat oven to 200 degrees. Over medium heat and in a small saucepan, bring jam, balsamic vinegar, mustard and thyme to a simmer. Allow to cook 5 minutes more, or until syrupy and mixture coats back of spoon. Remove from heat and allow to cool off. In the meantime, rub the inside of the chicken, the outside, and between skin and flesh with salt and pepper. Insert bayleaves under skin of thighs (2), breasts (3), cavity (1) plus onion. Add olive oil to cooled mixture. Stir to combine. Place chicken in a roasting pan. Add three quarters of mixture to chicken, rubbing it inside-out. Reserve remaining mixture aside. Roast chicken, uncovered, for one hour; basting occasionally with remaining mixture, until cooked, glazed and golden brown. Remove from oven. Allow to stand 10 minutes before serving. Serve with potato salad aside.
