Pour apricot glaze over chicken turning pieces to coat.
Apricot chicken living room.
Pour mixture over the chicken.
Add apricots the last 2 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.
Line a 13 x 9 inch baking pan with foil.
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.
Cook for 8 minutes or until no longer pink 170 degrees f turning once.
Add verjus white wine and sprinkle over the sugar.
Bake chicken for 30 35 minutes until they are cooked through.
Place in the oven to roast until cooked through.
Skim fat from pan juices.
Heat oil in large skillet over medium heat.
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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.
Add the apricots stirring until blistered.
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Place the chicken in a bowl and pour over the marinade.
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Remove from oven and allow to rest 5 10 minutes.
Cook on medium until thickened and bubbly.
Using your hands massage the marinade into the meat.
Serve juices over chicken.
To make sauce saute garlic in butter for 1 minute then add apricot preserves dijon lemon juice and soy.
Sprinkle liberally with salt on all sides.
Transfer chicken and all marinade ingredients into a large baking dish.
Arrange chicken in single layer.
For this slow roasted chicken recipe brush on the yogurt apricot cumin sauce during the last few minutes of baking.
Arrange pieces skin sides up.
In a baking dish place chicken.
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Meanwhile sprinkle chicken with salt pepper and 1 2 teaspoon curry powder.
Set aside in fridge to marinate for at least 30 minutes.
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To serve chop chicken and serve with flat breads and coleslaw.