What is “Central Valley Chicken”?
“Central Valley Chicken” is a sweet‑and‑savory baked chicken dish, inspired by Central California’s fruit orchards (especially apricots). The recipe uses apricot jam as the sweet element, paired with soy sauce, Dijon mustard, aromatics (onion, garlic, ginger), and simple baking. The sauce caramelizes over the chicken, creating a sticky, flavorful glaze. The name “Central Valley” nods to California’s Central Valley, where a large share of the country’s apricots and stone fruits are grown.
12 Tomatoes
This dish is beloved because it feels elevated but is very easy to execute. It uses pantry staples plus one key “fruit jam” ingredient to bring brightness and sweetness.
The recipe from 12 Tomatoes is:
8 chicken thighs
1 cup apricot jam
3–4 Tbsp soy sauce
1 Tbsp honey or maple syrup
1½ Tbsp Dijon mustard
¼ cup finely diced onions
2 tsp garlic powder
1 tsp ground ginger
Salt & black pepper
Bake at 375°F (191°C).
12 Tomatoes
Below I expand this into a “master version” and walk you through how to make it pristine, plus many ways to adapt it.
Ingredient Logic & Choices
Let’s look at each component, what it contributes, and how you can tweak.
Component Purpose / Flavor Role Notes / Variants
Chicken (thighs recommended) Thighs stay juicier, tolerate baking, and handle strong sauce You can use breasts, drumsticks, or even bone-in pieces (adjust time)
Apricot jam The sweet, fruity base — central signature You can substitute peach jam, apricot preserves, peach preserves, or even mango jam (though flavor will shift)
Soy sauce Salt, umami, depth, a counterbalance to the sweetness Use low-sodium if desired. For gluten-free, use tamari
Honey or maple syrup Boosts sweetness, helps with caramelization You can omit or reduce if you prefer less sweet
Dijon mustard Adds tang, cut, and emulsification You could use whole-grain mustard or yellow mustard, but Dijon gives best balance
Onion (finely diced) Texture, mild aromatic sweetness in sauce Use red onion, white onion, or shallots
Garlic powder & ground ginger Warm spice notes, depth You can also use fresh garlic and fresh ginger (minced) — adjust quantities
Salt & pepper For seasoning (account for salt in soy sauce) Always taste and adjust
Optional finishing jam / glaze For intensifying the sticky top layer You can spoon extra jam over chicken in last minutes of bake
With those, you get sweet, umami, tang, depth, and richness. Now let’s go step by step.
Detailed Step‑by‑Step Recipe (Master Version)
This version yields approximately 6 servings if using 8 medium thighs. You can scale up or down.
Ingredients
8 chicken thighs (boneless or bone-in)
Salt & freshly ground black pepper
1 cup apricot jam (or preserves)
3 Tbsp soy sauce (adjust to taste)
1 Tbsp honey or maple syrup
1½ Tbsp Dijon mustard
¼ cup finely diced onion
2 tsp garlic powder
1 tsp ground ginger
(Optional) 2 Tbsp extra jam for glazing at end
(Optional) Fresh herbs (parsley, thyme) for garnish
Equipment & Tools
Oven
9×13-inch baking dish or similar roasting pan
Small bowl for mixing sauce
Spatula or spoon
Sharp knife & cutting board
Kitchen thermometer (helpful)
Aluminum foil (optional)
Instructions & Notes
Step 1: Preheat & Prepare
Preheat your oven to 375°F (191°C). (This is the temperature given in the original 12 Tomatoes recipe.)
12 Tomatoes
Grease or lightly oil your baking dish so the chicken doesn’t stick.
Trim excess fat from the chicken thighs. Pat them dry with paper towels — dry surface helps browning and glaze adhere.
Step 2: Season Chicken Lightly
Season both sides of the chicken thighs lightly with salt and freshly ground black pepper. Be conservative, since soy sauce later adds salt.
Arrange the thighs in a single layer in the baking dish, skin-side (or “outside”) up, spaced slightly apart (so sauce can circulate).
Step 3: Prepare the Glaze / Sauce
In a mixing bowl, combine apricot jam, soy sauce, honey or maple syrup, Dijon mustard.
Stir until well blended.
Add finely diced onion, garlic powder, ground ginger, and stir. If you have fresh garlic and ginger, you could substitute: about 1–2 cloves minced garlic + ½ tsp fresh grated ginger (reduce or omit powder accordingly).
Taste the mixture: it should be sweet with a tang and not overly salty — adjust jam or soy sauce if needed.
Step 4: Glaze the Chicken
Spoon or brush about half of the sauce mixture over the chicken thighs, coating them well. Use a spatula to spread so onions and jam bits cover the surfaces.
Save the remaining sauce for later basting.
Step 5: Bake First Stage
Place the baking dish in the warm oven and bake 25 minutes. (In the original, it's 25 minutes before basting.)
12 Tomatoes
Meanwhile, you can loosely tent some foil or have a small bowl to catch basting sauce.
Step 6: Baste & Continue Baking
After 25 minutes, remove the dish carefully.
Spoon the sauce that has pooled at the bottom over the chicken (basting) so the top gets re-coated. This helps maintain moisture and caramelization.
Return to oven and bake for another 15–20 minutes, or until the internal temperature reaches 165°F (74°C) and the glaze is nicely caramelized.
Step 7: Optional Final Glaze & Broil
If you want extra shine or thicker glaze, in the last 2–3 minutes, spoon extra jam (2 Tbsp or so) over top, and optionally set oven to broil for 1 minute (watching carefully) to bubble and caramelize the top.
Remove and let rest 5–10 minutes before serving — resting helps juices distribute and the glaze set slightly.
Step 8: Serving & Garnishing
Serve chicken thighs with extra sauce from the baking dish.
Garnish with fresh herbs (parsley, thyme, or chopped green onion) for color and brightness.
Good side dishes: steamed vegetables, roasted potatoes, rice, mashed potatoes, or a simple green salad.
Timing & Planning Guide
Here’s a rough timeline to guide you:
Stage Time Estimate
Preheat & prep chicken / dish 5–8 min
Prepare glaze / sauce 3–5 min
Initial baking (25 min) 25 min
Baste & second baking (15–20 min) 15–20 min
Optional broil / extra glaze 2–3 min
Rest before serving 5–10 min
Total time (active + cooking) ~50–65 minutes
If you want to speed things up:
Use boneless thighs (cook faster)
Pre-mix glaze ahead
Use convection or a hotter oven (but watch glaze)
Variations & Custom Versions
You can adapt Central Valley Chicken in many ways to suit your taste, dietary needs, or what’s available.
Variant A: Use Chicken Breasts
Substitute chicken breast pieces (skinless) instead of thighs.
Because breasts cook faster and have less fat, reduce baking time by ~5–10 minutes, and keep a close eye so they don’t dry.
Consider adding a bit more fat (olive oil, butter) to the glaze to compensate.
Variant B: Use Bone-In Chicken Pieces
Use bone-in thighs or drumsticks.
Increase cooking time by ~5–10 minutes (or until thermometer reaches 165°F).
Ensure the glaze doesn’t burn too much during extended bake — you may want to tent with foil in latter half.
Variant C: Fresh Garlic & Ginger Instead of Powder
Use 1–2 cloves minced garlic and ½–1 tsp freshly grated ginger.
Omit or reduce the garlic/ginger powder accordingly.
Fresh will add more vibrant aromatic flavor.
Variant D: Other Fruit Jam / Preserves
Use peach jam / preserves, mango chutney, or even pineapple jam.
The flavor shifts (peach gives more mellow sweetness, mango more tropical) but same method works.
Variant E: Spicy Kick
Add a pinch of red pepper flakes, cayenne, or hot sauce in glaze.
Or add a small amount (½ tsp) chili powder or smoked paprika.
In the final 5 minutes, spoon a bit of chili jam or hot pepper jam on top.
Variant F: Lower-Sugar / Healthier Option
Use low-sugar or no-sugar-added jam and adjust sweetness with honey or date syrup.
Use low-sodium soy sauce or tamari.
Serve on a rack so excess sauce drains, reducing soggy bottom.
Pair with steamed seasonal vegetables and a lighter carb.
Variant G: Pan-Stovetop Version (for non-oven kitchens)
Use an oven-safe skillet.
Sear chicken thighs over medium-high heat, skin side down, until browned.
Reduce heat and pour the glaze over the chicken, cover, and cook ~20–25 min, then uncover and let glaze reduce and caramelize.
Watch carefully so glaze doesn’t burn.
Troubleshooting & Tips for Success
Here are common issues and how to avoid or fix them, plus pro tips:
Issue Likely Cause Fix / Prevention
Glaze burning Sugar content is high; oven too hot or top is too close to heat In latter half, cover loosely with foil, or reduce oven temp slightly
Chicken dry / overcooked Baked too long, low moisture, thin pieces Use a thermometer; baste mid‑bake; don’t overcook; use thighs
Sauce too thin / watery Not enough jam, too much liquid released In last minutes, spoon extra jam to thicken, broil briefly, reduce sauce separately
Flavor too sweet Jam heavy, honey + jam too much Reduce honey or jam, add extra soy sauce or mustard, or increase tang (lemon, vinegar)
Uneven cooking Chicken pieces vary in size or placement Use uniform-size pieces, rotate dish mid-bake
Glaze not sticking Chicken surface too wet / not patted dry Pat chicken dry before seasoning; apply glaze mid-cook
Sauce separating / weird texture Glaze not blended well, fats separating Mix glaze thoroughly before applying; stir sauce mid-bake gently
Additional Tips & Tricks:
Marinate ahead: You can mix glaze and marinate chicken 30 minutes to a few hours ahead (keep refrigerated). This gives deeper flavor.
Layering onions under chicken: Some versions place a thin onion bed beneath chicken to infuse flavor and prevent sticking.
Reserve some sauce: Keep a bit of raw glaze in reserve for final basting or finishing.
Use a rack: Place a rack in the baking dish so chicken isn’t sitting directly in pooled sauce; this helps crisp the bottom.
Rest before slicing: Let chicken rest 5–10 minutes so glaze firms and juices settle.
Serve sauce with sides: Spoon remaining glaze over side vegetables, rice, or mashed potatoes for added flavor.
Garnish for brightness: Use fresh herbs (parsley, thyme, cilantro) or a squeeze of fresh lemon just before serving.
Serving Ideas & Pairings
Central Valley Chicken works beautifully in many serving contexts. Here are ideas:
Serve it with steamed rice or jasmine rice to soak up the glaze.
Serve alongside roasted vegetables (e.g. broccoli, carrots, Brussels sprouts) or a green salad.
Mashed potatoes or garlic mashed cauliflower pair well.
A crusty bread or dinner roll helps mop up sauce.
Serve with pickled vegetables or a tart coleslaw to counterbalance sweetness.
For a frugal option, shred leftover chicken and glaze into sandwiches or tacos the next day.
For presentation:
Arrange thighs on a platter, spoon reserved glaze over top, sprinkle fresh herbs.
Serve in the baking dish itself, table-side.
Garnish with sliced green onion or citrus slices to echo fruit notes.
Approximate Nutrition Estimate (Per Serving, 1 thigh approx.)
This is rough and will depend on size of chicken pieces, amount of glaze consumed, and side dishes.
Calories: ~350–450 kcal
Protein: ~25–35 g
Fat: ~15–25 g
Carbohydrates: ~15–25 g (mostly from jam, honey)
Sugar: ~10–18 g
Sodium: moderate to high (due to soy sauce, jam)
You can lighten it by using low-sugar jam, low-sodium soy sauce, and trimming fat off chicken.
Full, Printable Version – Consolidated
Here’s a clean, consolidated version you can print or refer to:
Central Valley Chicken (Apricot‑Glazed Baked Chicken)
Yields ~6 servings (8 chicken thighs)
Ingredients
8 chicken thighs (bone-in or boneless)
Salt & freshly ground black pepper
1 cup apricot jam
3 Tbsp soy sauce
1 Tbsp honey (or maple syrup)
1½ Tbsp Dijon mustard
¼ cup finely diced onion
2 tsp garlic powder
1 tsp ground ginger
(Optional) Extra 2 Tbsp jam for finishing glaze
(Optional) Fresh herbs for garnish
Instructions
Preheat oven to 375 °F (191 °C). Grease a baking dish.
Pat chicken dry, trim fat, and lightly season with salt & pepper.
Place chicken in single layer in dish.
Mix jam, soy sauce, honey, Dijon, onion, garlic powder, ginger in bowl until smooth.
Spoon about half of glaze over chicken, coating evenly.
Bake 25 minutes.
Remove dish, baste chicken with pooled glaze. Return to oven and bake another 15–20 minutes, or until internal temp 165 °F and glaze caramelized.
Optional: in last few minutes, brush extra jam over top or broil briefly for shine.
Rest 5–10 minutes. Garnish and serve with remaining sauce.
If you like, I can send you a 2000‑word printable PDF version, or scale the recipe for 4 servings, 12 servings, or adapt it to gluten-free, low sugar, or smoky / spicy versions. Which version would you prefer me to deliver?
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