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Apricot chicken living room.
Using your hands massage the marinade into the meat.
Cook on medium until thickened and bubbly.
Line a 13 x 9 inch baking pan with foil.
Add apricots the last 2 minutes.
Sprinkle liberally with salt on all sides.
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This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.
Transfer chicken and all marinade ingredients into a large baking dish.
Cook for 8 minutes or until no longer pink 170 degrees f turning once.
Arrange pieces skin sides up.
To make sauce saute garlic in butter for 1 minute then add apricot preserves dijon lemon juice and soy.
Remove from oven and allow to rest 5 10 minutes.
Bake uncovered 40 to 45 minutes or until done 175 f in thickest part and tops are browned brushing with glaze two times during baking.
Heat oil in large skillet over medium heat.
Skim fat from pan juices.
Meanwhile sprinkle chicken with salt pepper and 1 2 teaspoon curry powder.
Serve juices over chicken.
For this slow roasted chicken recipe brush on the yogurt apricot cumin sauce during the last few minutes of baking.
Set aside in fridge to marinate for at least 30 minutes.
Bake chicken for 30 35 minutes until they are cooked through.
Sprinkle with parsley and leaves of remaining sprigs thyme.
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Add the apricots stirring until blistered.
In a baking dish place chicken.
Pour mixture over the chicken.
Preheat oven to 350 degrees.
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Add verjus white wine and sprinkle over the sugar.
Pour apricot glaze over chicken turning pieces to coat.
1 4 cup apricot jam 1 4 teaspoon red pepper flakes 4 boneless skinless chicken breast halves about 6 ounces each coarse salt and ground pepper.
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Place in the oven to roast until cooked through.
To serve chop chicken and serve with flat breads and coleslaw.