Wednesday, September 14, 2011

Baked Chicken with Apricots and Currants
Serves 4, source unknown
3-1/2 to 4 lb. chicken, quartered
Salt and pepper to taste
3/4 tsp. ginger
1 c. orange marmalade
¼ c. apple juice
¼ c. orange juice (can be canned)
4 oz. dried apricots
4 oz. currants (or raisins)
2 tbsp. packed brown sugar
Preheat oven 375.
Place chicken, skin-side up in shallow roasting pan – can use disposable.
Sprinkle with salt, pepper and ginger. Spread on jam, pour on 2 juices. Bake 20 minutes.
Remove from oven and add fruit, mixing to incorporate. Sprinkle brown sugar over all. Return to oven and bake, basting frequently, until golden and shiny, about 40-45 minutes.
Remove to platter. Pour some juice over meat and serve.

from amy @ elephant eats

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