Apricot-glazed Chicken

I am thoroughly obsessed with sweet-and-savory dishes, and this is a great example of this style of cooking. It is important to achieve a harmonious balance; the sweetness should not be overpowering, but instead should enhance the earthiness of the meal. Experiment with the ingredients, adding a little of each at a time, until you feel the flavors compliment one another.

For the glaze, coat and massage (yes, massage) the chicken with apricot jelly, soy sauce, balsamic vinegar, toasted sesame seed oil, red pepper flakes, and minced garlic. Allow to marinate for at least 20 minutes, and then place into a 400-degree oven for about 35-40 minutes. Feel free to baste the chicken with the juices halfway through the cooking process.

While the chicken is cooking, toast sliced garlic with a little canola oil in a pan; the garlic should be golden brown--anything darker and it will taste bitter. Peel the bok choy into individual stems and add to the pan along with sliced mushrooms. Add red pepper flakes and let everything hang out and soften; I ended up adding a bit of water and covering with aluminum foil to steam the vegetables. Once the bok choy is tender, turn off the heat and drizzle with soy sauce and a very small amount of toasted sesame seed oil (the stuff is potent, so just a little will suffice).

Here is the bok choy getting a little heat:

The simple ingredients took on an exotic flavor once everything came together...

...and the marinade was so delicious, I wanted to drink it with a spoon...and I did...