It’s onerous to withstand the attract of a roasted rooster lacquered with a glistening glaze. It’s even more durable to nail the recipe. And the problem is the very ingredient that makes the rooster so enticing - the sugar.

Most glazes include loads of sugar. And throughout roasting, that sugar caramelizes so as to add deep sweet-savory notes to the meat and intensify browning. Trouble is, many glazes drip off throughout cooking, making a sticky, scorched mess in your pan and leaving the rooster wanting limp.

So for this recipe from our e-book “COOKish,” we pivoted, making use of a deliciously candy, savory and spicy glaze to skin-on rooster thighs solely after the meat finishes roasting within the oven. Pop the fowl below the broiler for one more jiffy and it emerges fantastically caramelized with out the danger of the glaze slipping off.

For this straightforward, stir-together glaze, both apricot or peach preserves work effectively - whichever you like or have readily available. Apple cider vinegar brings out the acidity within the preserves, and the gentle warmth from a jalapeno helps to steadiness the richness of the rooster. Extra glaze does double responsibility as a dipping sauce, to which we add extra cider vinegar for vivid distinction.

A dusting of earthy cumin on the rooster earlier than roasting helps floor the flavors and steadiness the brighter sweetness of the preserves. The outcome: daring flavors with solely a handful of components and quarter-hour of lively work.

For simple cleanup, line the baking sheet with foil earlier than setting the wire rack on prime. An herbed grain pilaf or steamed basmati rice is an ideal accompaniment.

Jalapeno-apricot glazed rooster thighs

Start to complete: 50 minutes (quarter-hour lively)

Servings: 4

2 tablespoons floor cumin

Kosher salt and floor black pepper

3 kilos bone-in, skin-on rooster thighs

½ cup apricot preserves OR peach preserves

3 tablespoons cider vinegar, divided

1 jalapeño chili OR 2 Fresno chilies, stemmed and sliced into skinny rounds

Heat the oven to 450°F. Set a wire rack in a rimmed baking sheet. Stir collectively the cumin, 2 teaspoons salt and 1 teaspoon pepper; use to season the rooster on all sides. Place the rooster thighs pores and skin aspect up on the rack. Roast on the center rack till they attain 175°F, about 35 minutes.

Meanwhile, combine the preserves, 2 tablespoons vinegar and the jalapeño. Once the rooster is cooked by, brush it with a few of the combination. Stir the remaining 1 tablespoon vinegar into the remaining preserves combination and serve with the rooster.

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