My Mom’s The Most Delicious Sticky Chicky

My Mom's Most Delicious Sticky Chicky

My Mom’s Most Delicious Sticky Chicky


This winter is dragging like nobody’s business. I think I read that it has snowed 59 of the last 80 days. That’s pretty crazy. Even for Canadians. Weather like this makes me crave comfort food (even though I try to eat clean and healthy as much as I can). But when it’s dark and cold and depressing, sometimes I just want the comforting tastes of my childhood. You know, when life was simple and I thought that snow was a pretty good idea.  


My task for Maple Leaf Prime this month was to share a warming winter meal that I make to give my family the happies and cozies. The first dish that came to mind was my mother’s Sticky Chicky. 


I love this chicken. It was one of my favourite meals when I was a kid, and even though it’s a little higher in sugar than my usual recipes, I just can’t NOT make it. My kids say it tastes like General Tsao’s (which is their first choice when perusing a chinese take-out menu ). I’m pretty sure your whole family will love my Mom’s Sticky Chicky. And if they don’t, well, they probably don’t like delicious things.


As usual, the recipe is super easy. Because you know, I’m way too busy on the Internet  and looking for socks to spend a whole lot of time cooking.


The Most Delicious Sticky Chicky

The Most Delicious Sticky Chicky


My Mother’s Delicious Sticky Chicky


What You’ll Need:


2 Maple Leaf Prime chickens cut in quarters (or 4 bone in breast/wings & 4 leg/thigh), skin removed
Freshly ground black oepper and garlic powder
1 pkg of onion soup mix
1 (275 ml) jar of apricot jam
1 (475 ml) bottle of Russian salad dressing (if you can’t find it, use Catalina. It will be good, but not as good.)
1 tsp hot pepper flakes (optional)


What You’ll Do: 


If using a whole chicken, cut it into quarters. Remove the skin from the chicken except from the wing. Rinse the chicken and pat dry with paper towel.
Place chicken in a large pyrex baking dish and season generously with pepper and garlic.
Combine onion soup mix, apricot jam, and dressing in a large bowl or glass measuring cup. Mix well to make a sauce. It will be thick.
Pour over the chicken, turning to coat. Cover, and marinate at least 12 hours.


Next day: Remove chicken from fridge and preheat oven to 350 degrees. Bake uncovered, basting from time to time for 1 to 1/2 hours. Near the end of the cooking time, if you want a little kick, sprinkle the red pepper flakes over top of the chicken (did you know that the longer you cook red pepper flakes the hotter they get?).
If you need to, cook longer to evaporate more of the liquid and make the chicken ‘stickier’. You can’t really dry out the chicken.


Serve with lots of napkins! Are you so excited to get all sticky? 


My Mom's Most Delicious Sticky Chicky

My Mom’s Most Delicious Sticky Chicky


Psst… Visit Maple Leaf Prime on Facebook, Pinterest, or Twitter for more chicken inspiration. AND check out their new recipe site, Appehtite on Facebook, Pinterest, or Twitter too!


Disclosure: This post was written in accordance with my disclosure policy. I was compensated for developing this recipe and sharing it with you. I took all of the awesome photos too. I know, hard to believe, right? 



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