2 green onions, chopped
1/2 cup apricot preserves
1/3 cup catchup
2 tablespoons cider vinegar
1 tablespoon plus 1 teaspoon grated, peeled gingerroot
1 tablespoon plus 1 teaspoon soy sauce
6 large chicken legs (about 3 3/4 pounds)
Couscous Salad (below)
How to prepare
1. In small bowl, mix chopped green onions, apricot preserves, catchup, cider vinegar, ginger, and soy sauce.
2. Place chicken legs on grill over medium heat; cook until golden on both sides, about 10 minutes. Then to avoid charring, stand chicken legs upright, leaning one against the other. Rearrange pieces from time to time and cook until fork-tender and juices run clear when pierced with knife, about 25 minutes longer. During last 10 minutes of cooking, brush chicken legs frequently with apricot mixture.
3. If you like, serve chicken with Couscous Salad.
COUSCOUS SALAD: About 15 minutes before serving or early in day, prepare one 10-ounce package (1 1/2 cups) couscous (precooked semolina) as label directs but use one 14 1/2-ounce can vegetable broth plus water to equal amount of water called for on label, and do not use margarine or butter or salt. In large bowl, mix 1 bunch radishes, coarsely chopped, 1 cup frozen peas, thawed, 1 cup frozen whole-kernel corn, thawed, 3 tablespoons olive oil, 1 teaspoon grated lemon peel, and 1/2 teaspoon salt. Stir in couscous until mixed. Cover and refrigerate if not serving right away. Makes 8 accompaniment servings.